Pumpkins are so versatile. The things you can do with pumpkins are endless. If you’ve never cooked one before, you’re in for a real treat.
Ingredients:
– 1 pumpkin
– 5 cloves garlic, peeled and cut in small pieces
– olive oil
– 1 red onion peeled and chopped
– salt
– pepper
– 1 tablespoon turmeric
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– 200 g bacon cut in small pieces
– 200 g porcini mushrooms
Directions:
Preheat the oven to 450ºF. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.
Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion, chopped garlic, bacon and turmeric . Cook gently for 10 minutes until bacon is made. Add the mushrooms, the nutmeg and cinnamon. Season with salt and pepper.
Put the pumpkin on a baking tray. Add inside the mushroom mix. Put in the oven for 1 hour and 20 min. Take the lid off and leave it for another 20 min. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.
Enjoy!
Cooking Without Limits 
Wow this looks so good!!)))
Thank you
Love it!
Thank you
Pumpkins ARE so versatile. They are easy to use for sweet or savory. Last year I received a sugar pumpkin in my organic fruit/veggie box and I have been waiting all year for pumpkin season again so I can stuff it! YUMMY!!!!!!!!!!!
Great recipe, my only hesitation would be the cost of 200g of porcini mushrooms!
We have it in the forest, so most of the times I don’t have to pay for it. You can use different mushrooms but the porcini ones are more tasteful.
Never heard of cooking pumpkins whole before. I love it! You put together a such a delicious “stuffing” for it. I must try this.
Thank you
Love this!
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I love the barnacled pumpkin, great photos and recipe, of course! Anything with porcini gets my vote unreservedly & great for a muggy autumn day like today. Nicole
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Great post !
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Perfect for the season!
I’m happy you found me because we love to cook and I see I can get very inspired by your recipes – your photos are really beautiful. I wish I had time to make my blog beautiful as well! And there are tons of different pumpkins here in Hungary so the more recipes the better.
I am happy too
I love the idea of serving a whole pumpkin at the dinner table. I have a number of vegetarian friends and this sounds like one of the perfect dishes to serve them. By the way thanks for visiting my site and introducing me to yours.
You are welcome. Don’t f forget to cut off bacon from the recipe
Reblogged this on Magic Tablecloth and commented:
Brilliant! I have a similar recipe where I use pork. I think using bacon is very smart!
Thank you
This looks heavenly…thanks for sharing this recipe!
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Cinderella would have loved to ride away in that pumpkin; A snazzy green convertible coach. Sorry, I went on a Disney trip for a minute there. 🙂
The recipe looks great too.
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Looks yummie! I love pumpkin!
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Sounds delicious. I like the use of turmeric in your dishes!
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How big was that pumpkin for this recipe? And was it any special variety? Just wondering; it looked like the flesh was very thick. Not like a Halloween pumpkin either. It sounded delish for sure!
It wight around 1.5 kg. The flesh is not at all thick. After the time in the oven, I could take everything from inside very easy with a spoon.
The photos of the pumpkin against the blue background are so gorgeous!
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brilliant photos
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Love your site..nice to meet you..thanks for stopping by my new page.. I’m still working on it.. I have so much going on.. Check out my Pinterest Site and FB … http://www.pinterest.com/HappyLosers/
Thank you. I will check it.
This is so lovely – I really don’t use porcini mushroom enough – I will try this! xxLaura
Thanks for the like of “Mom’s Recipe Box: ‘Number One Great Grandson’ – Dan’s Meatballs.”
You are welcome
Tomorrow I am buying a pumkin just for this!
Enjoy!
Thank you for the “Destination: Au Bon Pain – Holiday Shopping Oasis” like!
this sounds real good. especially with the addition of bacon.
This looks delicious – bacon makes everything better in my opinion! I appreciate you checking out my blog as well 🙂
Thanks. I like to use bacon from time to time.
I have a kabocha in my kitchen right now and I’m totally doing this! I am checking out your blog for the first time and I have to say, this is amazing stuff. Such a great resource. Can’t wait to keep browsing through all your recipes! Take care, and see you around the blogosphere!
Thank you. Good luck with your cooking.
Reblogged this on Reset Your Weight and commented:
Bacon, garlic, and sweet spices! Yes, please!
Thanks for the approval to showcase this recipe. It will be released Dec 19th
You are welcome
Please inform your followers of the exchange and have them follow the blog and then they can also showcase their recipes with us. Thanks in advance
Ok
Post released today – Thans again. https://cookandenjoyrecipes.wordpress.com/2016/11/17/baked-pumpkin-with-porcini-mushrooms-and-bacon/
Check out the new program Share and Inspire Others! and hope you will also participate here.
Reblogged this on Crackling Pork Rinds and commented:
These next fall like dishes are just great and besides the year is filled with enough interesting days to run with! So I am guilty of promoting out of season marked recipes. Yes I am!