Stuffed Pumpkin

Directions

1. Slice the tops off both pumpkins to create lids.
2. Scoop out all seeds and stringy pulp from the interiors.
3. Sprinkle the inside of each pumpkin with kosher salt and black pepper.
4. Set the pumpkins on a baking sheet lined with parchment paper and set aside.
5. In a large skillet, cook the breakfast sausage over medium-high heat until browned.
6. Add the minced garlic and sliced green onions to the skillet and cook for about 1 more minute.
7. In a bowl, combine the cooked sausage mixture with the dried bread cubes.
8. Mix in the cubed white cheddar and cubed Gruyere until evenly distributed.
9. Divide the stuffing between the two pumpkins, pressing down firmly to pack it in.
10. Slowly pour 1/2 cup of heavy cream over each stuffed pumpkin. Wipe away any cream that spills down the sides with a paper towel.
11. Place the lids back on the pumpkins and put them on the center oven rack, ensuring the stems don't touch the top of the oven.
12. Bake at 350°F for 90 minutes.
13. Remove the lids and continue baking for another 30–40 minutes, until the tops are lightly golden brown.
14. Sprinkle chopped chives over the pumpkins and let them cool for 15 minutes before serving.
15. Cut each pumpkin into 4 wedges and serve.