Pumpkin Stuffed with Pancetta and Gruyere

I saw this one in the paper yesterday, and deemed it seasonal worthy!!
(serves 2-4)

1 med. leek, rinsed well*, quartered lengthwise, and chopped
1 T. EVOO
2 large garlic cloves, minced or pressed
1 pumpkin, about 3 lbs.
Kosher* salt and freshly* ground pepper
1/4 lb. pancetta or uncured* bacon, cooked until crisp, drained, and chopped
1/4 lb. good whole grain or white bread, cut into 1/2" chunks
1/4 lb. Gruyere cheese, grated
1/4 cup fresh chives, chopped
1 T. fresh thyme leaves
1/3 cup heavy cream, half and half, or stock

Center a rack in the oven and preheat to 350. Line a shallow baking pan with parchment paper. In a sauté pan over med.-low heat, cook the leek in the olive oil until soft. Add the garlic and cook another min. or two. Turn off heat. With a sharp, sturdy knife, cut a cap in the top of the pumpkin large enough to get your hand through, as if you were carving a jack-o'-lantern. Scoop out the seeds and strings. Sprinkle the inside generously with S&P. Toss the remaining ingredients together in a bowl. Add leeks and garlic. Season with pepper. Taste to see if you need to add salt. Pack the mixture into the pumpkin. Depending on the size of the pumpkin, you might have too much or too little to fill to the top. Put the cap on the pumpkin and bake for about 1&1/2-2 hours, until the stuffing is bubbling and the flesh of the pumpkin is tender when pierced with a fork. If there is excess liquid under the top, remove the cap and bake for 15 mins. more. Carefully transfer to the table, and serve by slicing or scooping out the filling and pumpkin together.

"The past is a place of reference, not a place of residence."

Have FUN today!!!

Love,

MM