Sometimes culinary inspiration comes to me right in the store, when I stand in front of an interesting product. This time my gaze lingered on an unusual white pumpkin. This is the first time I’ve seen such vegetable, so my hand immediately reached out to it. I knew one thing – you have to cook it as a whole in order to keep its shape. And so I did. And now with a pleasure, I present you the effects of my work :).

Pumpkin stuffed with cheese and bacon

Ingredients:

• 4 Mini pumpkins
• 100 g white bread
• 100 g hard cheese
• 2 cloves of garlic
• 100 g uncooked smoked bacon
• 2-3 sprigs of thyme
• 120 ml cream 30% fat
• Green onions
• 1/2 teaspoon nutmeg
• Salt pepper

Cooking method:

1. Cut off the top of the pumpkin. Take out the seeds and the core with a spoon, salt and pepper inside.
2. Cut the bread and cheese into cubes.
3. Cut the bacon into small pieces. Fry in a pan for 5-7 minutes.
4. Finely chop the garlic and onion.
5. Mix together bread, cheese, bacon, onion, garlic, thyme. Season with salt, pepper and add nutmeg.
6. Place the filling in the pumpkin.
7. Pour in cream, cover with the top of the pumpkin. Bake for 1:30 hour at 160 C, remove the lid and bake until a crust forms for another 20-30 minutes.

Bon Appetit!