Stuffed Pumpkin

(WJBK) - Get this recipe courtesy of Chef Kelli Lewton from 2 Unique Caterers and Event Planners. Visit her online at www.twounique.com .

Ingredients:

• 1 pumpkin, about 3 pounds
• 1 bunch of kale, stem and rough chopped
• 4 slices stale bread (1/4 pound), cubed or 2 cups cooked brown rice or quinoa
• ¼ pound Gruyere, Emmenthal, Swiss or cheddar cheese cut into ½ inch cubes
• 2-4 garlic cloves, chopped
• 4 strips bacon cooked crisp, drained and chopped
• ¼ cup chopped scallions
• 1 tablespoon thyme, minced
• 1/3 cup heavy cream
• Pinch of ground nutmeg
• Sea salt and pepper

Method:

1. Preheat oven to 350 and line a baking sheet with parchment.
2. Sautee kale in 2 Tb olive oil
3. Remove the cap from the top of the pumpkin with a large knife like you would to carve a pumpkin on Halloween. Remove seeds and strings and place on prepared baking sheet or in a glass pie plate. Season the inside of the pumpkin with salt and pepper.
4. In a large bowl combine all other ingredients except cream and nutmeg. Season with salt and pepper. Stuff into the pumpkin. There might be leftover. Combine cream and nutmeg and pour into the pumpkin to moisten the bread.
5. Place cap back on pumpkin and bake for about 2 hours checking after 90 minutes or until the inside ingredients are bubbly and the flesh of the pumpkin can be easily pierced with the tip of a knife. Remove the pumpkin cap 20 minutes before baking time is completed.
6. To serve cut into wedges with a sharp knife or scoop out with a spoon making sure to scrape the side get pumpkin flesh with every scoop.

Extra ingredients to consider: chopped apples, nuts, cubed ham, cubed pears, cooked spinach, chard or kale, and cooked sausage.