Serves 8 (2 hours to bake)
3kg pumpkin, kabocha squash or other winter squash
Vegetable/olive oil for greasing
30g (1 1/2 tbsp) unsalted butter
1 large onion chopped
6 rindless smoked streaky bacon rashers, finely diced
200g (3/4 cup) fresh white breadcrumbs
2 garlic cloves
2tbsp sage leaves
250g (1 cup) Swiss cheese grated (gruyere or emmanthal or I've used Jarlsberg)
284ml (just over 1 cup) single cream
- Preheat oven to 180c or gas 4 (350F) Use a sharp knife to remove the top of the pumpkin and set aside. Scrape out an discard the seeds and fibres. Lay a large lightly oiled sheet of foil over the base and sides of a baking tray. Place the pumpkin on top. Set aside.
- Melt the butter in a large frying pan over a medium low heat. Add the onion and bacon and cook stirring for 5 minutes or until the onion has softened. Add the breadcrumbs and garlic and cook stirring until the crumbs are well coated in the butter. Stir in the sage and season well. Set aside to cool slightly. Stir in the cheese and pack the stuffing into the pumpkin cavity.
- Slowly pour the cream into the pumpkin cavity to fill to the top (pouring it slowly allows the stuffing to full absorb the cream). Place the pumpkin lid on top and bring the foil sides up and around the pumpkin, then cover the top with more oiled foil. Bake for 2 hours until tender.