- Prep time 20 minutes
- Cook time 1 hour 40 minutes
- Serves 6 to 8
Tartiflette is a traditional dish from the French Alps that showcases my two favorite food groups; dairy and carbs! Not typically made in a pumpkin but I found it the perfect edible vessel and a gorgeous addition to any holiday table. It's a perfect meal when paired with essential accompaniments of salad and cornichon - add charcuterie and it's a proper meal, or a superb Thanksgiving side when cut into smaller wedges. Make it vegetarian - swap bacon for ½ cup chopped sun-dried tomatoes. Bon appétit! —Snooty French (Eric)
1 small pumpkin or sunshine kabocha squash, about 3 pounds
extra virgin olive oil
Kosher salt and freshly ground black pepper
thick sliced bacon, cut into 1/2-inch pieces
diced yellow onion (1 small onion)
minced fresh sage (or sub thyme or rosemary)
Yukon Gold potatoes, peeled and cut into 1/3-inch pieces (2-3 small potatoes)
freshly grated nutmeg
day old bread pieces, roughly torn 1/2-inch pieces (I used GF levain)
Taleggio cheese or any soft, washed-rind cheese such as Brie (Reblochon if you can find it!)
- Preheat oven to 400°F/200°C. Position a rack in the center of oven. Line a rimmed baking dish with parchment paper or aluminum foil. Wash and dry pumpkin thoroughly then carefully cut the top off about 1 1/2 inches out from the stem, jack-o’-lantern style. Use a spoon, scrape out the seeds and strings. Reserve seeds to roast later, if you like.
- Place the pumpkin and the stem on the prepared baking dish. Drizzle a bit of olive oil in and around pumpkin and stem, season the inside with salt and pepper then place in the oven until the flesh is soft when pierced with tip of a small knife, mostly cooked through and a bit golden on the edges, 45 to 50 minutes. Remove the roasted pumpkin and allow it to cool.
- Meanwhile, place the bacon in a large, heavy-bottomed skillet over medium heat. Cook, stirring occasionally, until the fat has nearly all rendered and the bacon is beginning to crisp, 8 to 12 minutes.
- Add onion to skillet and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the sage and potatoes and cook, stirring occasionally, until the onions are quite brown and caramelized, and the potatoes are just cooked through, 20 to 22 minutes. Stir the nutmeg and crème fraîche into the potato mixture and season with salt and pepper.
- Stir the bread into the potato mixture and spoon about half of the mixture into the pumpkin. Cut cheese into 1/4-inch slices and place a layer on the filling. Spoon in the remaining filling mixture, packing it gently so it all fits. Top with the remaining cheese and pour the cream over the cheese.
- Place stuffed pumpkin in oven and bake until cheese has melted and browned, 15 minutes. You can blast under broiler for 20 to 30 seconds for super brown and bubbly. Serve whole with lid, slice into wedges at the table.