Weeknight Baked Pumpkin Recipe

Name: Weeknight Baked Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small winter squash, about 5-6 inches in diameter; 2 thick slices your favorite rustic bread; 1 large leek, cut in half lengthwise and sliced into thin half-moons; 1/4 cup cream; 3/4 cup grated cheese (I use a mix of Gruyere and Fontina); 2 slices bacon, cut into thin strips; 3 fat cloves garlic, minced; 2 tablespoons butter; Leaves from 1-2 sprigs thyme; 1 large pinch red chile flakes; Salt and freshly ground black pepper to taste

Servings: persons

1 small winter squash, about 5-6 inches in diameter
2 thick slices your favorite rustic bread
1 large leek, cut in half lengthwise and sliced into thin half-moons
1/4 cup cream
3/4 cup grated cheese (I use a mix of Gruyere and Fontina)
2 slices bacon, cut into thin strips
3 fat cloves garlic, minced
2 tablespoons butter
Leaves from 1-2 sprigs thyme
1 large pinch red chile flakes
Salt and freshly ground black pepper to taste

1
Preheat the oven to 400 degrees F. While its preheating, prepare the squash: cut it in half and scoop out the seeds and as much pulp as you can. Season the cavity in both halves lightly with salt and pepper. Place the squash halves on a baking sheet, cut side down, and put in the oven to roast while you prepare the stuffing (about 20 minutes).
2
Cut bread slices into 3/4 inch cubes and toast until the edges are brown and crisp. (You can toast the bread in the oven with the squash for about 8-10 minutes, or before the squash, or in the pan with the bacon fat after you crisp the bacon). Let cool.
3
Cook the bacon in a frying pan until crisp. Remove from pan and drain. Pour of most of the fat from the pan, leaving about a tablespoon.
4
Add the butter to the pan and when it's melted, add leeks, thyme and red chile flakes. Cook until leeks are softened, about 3-4 minutes. Add the garlic and cook until fragrant, about 2 minutes more. Remove from heat.
5
By this time, your squash should have been roasting for about 20 minutes. Remove from oven, leaving the oven on, and let cool slightly while you mix the filling.
6
In a medium bowl, toss the toasted bread, bacon, and leek-garlic mixture together. Add the cheese, pour over the cream and a pinch of black pepper and toss to combine. Taste and adjust seasoning.
7
Turn the squash halves over to cut side up, being careful not to burn yourself (you can use a couple of forks or tongs for this). If the cavities are not very large, you can scoop out some more flesh if you like, it will be more tender and easier to do. But do leave some flesh in, you want to taste the squash and filling together. Spoon the filling into each half, pressing down to get as much filling in as you can.
8
Cover squash halves loosely with foil, return to oven and bake 10 minutes. Remove foil and bake 5 minutes more, until filling starts to brown on top. Snack on any leftover filling while you wait.
9
Remove from oven and serve hot. This is a pretty filling dish, depending on your appetite you can share one half, wrap the other half tightly in foil and store in the fridge. Reheat it, still wrapped in foil, the next day.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small winter squash, about 5-6 inches in diameter, 2 thick slices your favorite rustic bread, 1 large leek, cut in half lengthwise and sliced into thin half-moons, 1/4 cup cream, and more.

Yes, Weeknight Baked Pumpkin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weeknight Baked Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions