Spicy Stuffed & Baked Pumpkin


This is a fun recipe using sugar pumpkin all packaged up and then baked into a delicious, spicy, autumn presentation. I first got this idea from a 1980 something Yankee magazine, since then I’ve seen many variations. It’s very easy and so versatile, just hollow out a pumpkin and fill it with your favorite stuffing. My next pumpkin adventure will be to stuff with pumpkin cheesecake flavors and serve it for dessert. Note: sugar and pie pumpkins are the same thing; you don’t want to use a jack-o-lantern pumpkin.

What you will need

1 sugar pumpkin, about 3 pounds

1 cube room temperature salted butter on hand, won’t use it all

2-1/4 cups stale baguette, torn into 1/2-inch chunks

1-1/4 cup cheese, combo of Gruyere or Jarlsberg & Pepper Jack, cut into 1/2-inch chunks

1/2 cup black forest ham, diced into small cubes

1 medium granny smith apple, diced into small cubes

2 small diced Jalapeno, seeds included

1/2 cup sweet onion, diced

2–4 garlic cloves (to taste), coarsely chopped

6 tablespoons heavy cream

Salt to taste and freshly ground pepper


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