Savory Stuffed Squash with Gruyère
large pumpkin or squash
5 to 10 pounds
cooked and diced
Salt and pepper to taste
Cut off the top of the pumpkin and remove the seeds and strings.
Heat olive oil on low. Add onions and garlic until translucent. Add rosemary and cook, stirring, for another minute or two.
In a bowl beat the cream, stock, eggs, Dijon, salt and pepper well. Add the onion mixture and bacon.
Cut the baguette into pieces about 1 to 1 1/2 inch square and add to liquid. Stir well and leave to soak for a while.
Layer half the bread mixture, half the cheese, and the remaining bread mixture, squishing it down to compress until pumpkin is full. Finish with the cheese. Replace the pumpkin lid.
Bake at 350 F for 1h30min. Remove the pumpkin lid and bake uncovered for 30 more minutes, or until you can pierce the pumpkin flesh through with a knife. Slice pumpkin and serve with stuffing.
Savory Stuffed Squash with Gruyère https://cultureatz.com/savory-stuffed-squash-gruyere/