Recipe: Stuffed Pumpkins with Potatoes, Apple, Pancetta and Cheese

Dinner Recipes, Pork + Beef Recipes, Poultry Recipes, Side Dish Recipes

Looking for a way to use your fall pumpkins? Try this healthy and gooey stuffed pumpkin recipe with delcious pancetta, apple, potatoes and cheese.

These stuffed pumpkins make for the perfect fall meal. Packed with potatoes, apples, gooey cheese and more, these pumpkins are a true delight. Comfort food made healthy, this recipe will bring the whole family to the table and keep them coming back for more.

The pumpkins make for a super fun presentation and ingredients can easily be substituted to make it your own. Leave out the pancetta and make it vegetarian or add in your favorite veggies. And don’t forget to keep the pumpkin guts so you can make our maple pumpkin butter and cajun roasted pumpkin seeds too!

Total Time: 160 minutes

Yield: 6 serving(s)

Ingredients

2 sugar pumpkins (about 6-8 inches each)
1 tablespoon extra virgin olive oil
3 shallots, diced & divided
4 ounces pancetta, cubed
3-4 small red potatoes, cubed
1 medium apple (preferably firm and tart), cubed
4 ounces mix gruyere & white cheddar cheese, cubed
1/4 teaspoon minced garlic
1/8 cup chives, chopped
1 cup heavy cream
Dash of ground nutmeg
Dash of ground cloves
Salt and pepper

Directions

Preheat oven to 350 degrees.
Combine olive oil, one shallot, pancetta and sauté until cooked through; set aside.
Carefully cut a cap out of pumpkins (large enough to be able to work in) and remove top from pumpkins; scoop out guts.
Generously salt and pepper the insides of pumpkin distributing all over flesh.
Combine remaining two shallots, pancetta, potatoes, apple, cheese, garlic, and chives and scoop into pumpkins until full but not overflowing.
Stir cream, nutmeg and cloves together and pour over pumpkins (about 1/2 cup each).
Cover with pumpkin tops and place on baking sheet.
Bake in preheated oven 1.5 hours; remove top and cook an additional 20 minutes.
To serve, slice pumpkins into halves or quarters.