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A whole pumpkin stuffed with pancetta, leeks, croutons, cheese and more! Baked to perfection.
1. Preheat the oven to 350 degrees F. Cut the root and top end off of the garlic head, drizzle with olive oil, wrap the garlic head in tin foil; place in the oven for about 1 hour.
2. Cut a circle around the stem of the pumpkin and remove the lid. Cut the seeds off of the lid and scoop out the seeds from the inside of the pumpkin. Season the inside with salt and pepper. Set the pumpkin and the ‘lid’ aside.
3. In a saute pan over medium heat, brown the pancetta to release the fat. Add the leek and sweat until soft. Turn off the heat and let cool.
4. In a bowl, combine the croutons, cheese, thyme, nutmeg and smoked paprika. Once it’s cooled, add the pancetta and leeks to the crouton mixture and combine.
5. Remove the roasted garlic from the oven and squeeze the garlic out of the skins. Chop it up and add it to the mixture as well.
5. Fill the pumpkin with the mixture. Pour the heavy cream over the top of the stuffing, place the pumpkin lid back on, and put the pumpkin on a sheet tray covered with a rack or a silicone pad. This will prevent the pumpkin from sticking to the bottom of the sheet tray.
6. Cook for 90 minutes, or until the pumpkin flesh is easily pierced with a fork.
7. In the last 15 minutes, lift the pumpkin lid and add more grated gruyere on top and keep the lid on the side of the sheet tray so the cheese can brown and bubble.
8. Serve the pumpkin sliced into fourths, in half, or as individual pumpkins depending on their size.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!