Tartiflette-Style Stuffed Pumpkins

Instructions:

1. Prepare the Pumpkins:

Preheat your oven to 375°F (190°C). Begin by cutting the tops off the pumpkins and scooping out the seeds and pulp. You want to create a hollow space inside each pumpkin for the filling. Brush the insides with a little olive oil, then season with salt and pepper. Place the pumpkins on a baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they are tender but still hold their shape. Be careful not to overcook them—slightly firm pumpkins will hold up better when stuffed.

2. Cook the Bacon and Onions:

While the pumpkins are roasting, heat a large skillet over medium heat. Add the lardons (or diced bacon) and cook until they are crispy and browned, about 5-7 minutes. Remove the bacon from the pan and set it aside, leaving a little bacon fat in the skillet.

In the same skillet, add the thinly sliced onions and cook over medium heat until softened and caramelized, about 10 minutes. Add the minced garlic and cook for an additional minute, until fragrant. Stir in the white wine (if using) and let it reduce for a couple of minutes.

3. Prepare the Cheese Sauce:

To create the creamy sauce for the stuffing, pour the heavy cream into the skillet with the onions and garlic. Stir to combine, and let the cream heat through without boiling. Add the shredded Gruyère cheese and stir until it melts into the sauce, creating a rich, creamy texture. Once the cheese has melted, crumble in the Reblochon cheese or Brie, and season the sauce with salt and pepper to taste.

4. Assemble the Stuffed Pumpkins:

Once the pumpkins are tender and slightly cooled, carefully spoon the bacon and onion mixture into each pumpkin. Pour the creamy cheese sauce over the filling, making sure to evenly distribute the sauce. Don’t overfill—leave a little room at the top so the sauce doesn’t spill over when baking.

5. Bake the Stuffed Pumpkins:

Place the stuffed pumpkins back into the oven and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden. The top should be slightly crispy and the filling creamy.

6. Serve:

Remove the pumpkins from the oven and garnish with fresh thyme for a touch of color and fragrance. Serve hot, and enjoy this savory, cheesy delight as a main dish or a side for a larger meal.

Tips for the Perfect Tartiflette-Style Stuffed Pumpkins

• Choose the Right Pumpkin: While small sugar pumpkins are ideal for stuffing, you can also use other small varieties like acorn squash or kabocha squash. These will all work beautifully and add a slightly different flavor profile.
• For Extra Crispiness: If you love crispy cheese, sprinkle a little extra shredded Gruyère on top before baking the stuffed pumpkins. It will create a golden, bubbly crust that adds texture to the dish.
• Vegetarian Option: Swap out the bacon for smoked mushrooms, tempeh, or even sautéed leeks for a delicious vegetarian alternative. The smoky, savory flavor will still be there, but without the meat.
• Make Ahead: You can roast the pumpkins and prepare the stuffing ahead of time, then assemble and bake them when you’re ready to serve. This makes it an excellent dish for dinner parties or holiday meals.

Conclusion

Tartiflette-Style Stuffed Pumpkins bring together the rich flavors of the classic French dish with the earthy sweetness of roasted pumpkin. It’s the perfect comfort food to enjoy during the fall and winter months, offering a delightful blend of creamy cheese, crispy bacon, and tender vegetables. Whether you’re hosting a holiday dinner or simply craving a cozy, hearty meal, this dish is guaranteed to impress your guests and warm your heart.

So, embrace the flavors of autumn with this savory, cheesy, and satisfying stuffed pumpkin recipe, and let it become a new fall favorite in your kitchen!