It’s hard to go wrong when you stuff a pumpkin with gooey brie cheese and hunks of Ciabatta bread tossed in Garlic Gold® Oil and Herbs de Provence Nuggets. This French-inspired recipe makes an amazing vegetarian main dish for Halloween, Thanksgiving, or any holiday dinner for that matter!
This pumpkin couldn’t be easier to prepare. Just cut off the top of your pumpkin and scoop out the seeds; you’ll want to toast those later. Next, mix up your filling ingredients, stuff them into the pumpkin, and bake it for a couple hours. Enjoy your beautiful main course with a simple green salad (tossed with Garlic Gold Vinaigrette, of course), and you’ve got a healthy and delicious meal. Serve the pumpkin whole at the table, scooping out individual to your eager dinner guests.
– Coco Harris, Recipe Editor for Garlic Gold
- 1 (3-pound) Sugar Pie pumpkin
- 1 (4 ounce) ciabatta roll, cut into 1/2-inch cubes
- 2 tablespoons Garlic Gold Oil
- 6 ounces Brie cheese, cut into 1/2-inch cubes
- 1 tablespoon Garlic Gold Herbs de Provence Nuggets
- 1/2 cup 1% milk
- Preheat the oven to 350°F and line an 8" by 8" baking pan with aluminum foil or parchment paper.
- Cut the top off of your pumpkin, as you would for a jack-o-lantern. The cut-off cap should be about five inches in diameter.
- In a medium mixing bowl, drizzle the cubed bread with the Garlic Gold Oil. Add the Brie cheese and Herbs de Provence Nuggets, and toss until thoroughly combined.
- Stuff the bread and cheese mixture into the pumpkin. Pour the milk over the top of the bread and cheese mixture slowly, letting it soak in thoroughly.
- Bake the pumpkin for two hours, until squash is thoroughly cooked and cheese is bubbly and melted. During the last half hour of cooking, remove the cap to allow the top of the stuffing to brown.
- Serve the pumpkin whole at the table for a dramatic presentation. Use a large spoon to scoop out portions.
