1 Veggie Box Pumpkin
Salt & freshly ground pepper
1/4 pound of stale bread, thinly sliced and cubed
1/4 pound of cheese (of your choice), cubed
2 Veggie Box garlic cloves, coarsely chopped
1/4 cup Veggie Box chives
1/3 cup heavy cream
Pinch of freshly grated nutmeg

1 Veggie Box Pumpkin 1/4 pound of stale bread, thinly sliced and cubed 1/4 pound of cheese (of your choice), cubed 2 Veggie Box garlic cloves, coarsely chopped 1/4 cup Veggie Box chives 1/3 cup heavy cream

Center a rack in the oven and preheat the oven to 350F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. Using a very sturdy knife cut a cap out of the top of the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, and herbs together in a bowl. Season with pepper- and pack the mix into the pumpkin. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.