Flat White Boer Pumpkins are great for decorating… and are great for roasting, too! One of the best pumpkin varieties for baking, the Flat White Boer Pumpkin is full of hearty goodness. Try this tasty recipe before the end of the Fall season!

Flat White Boer Pumpkin Recipe:

*Flat white boer pumpkins are available for purchase at the Market Barn during our annual Fall Festival! Grown right here on the farm.*

Ingredients

1 large white Boer pumpkin
1 loaf day-old crusty bread (sourdough or French baguette)
1 1/2 cups grated Gruyere cheese
2 tablespoons cooking oil
1-pound uncooked Italian sausage or bulk sausage
3 large shallots, thinly sliced
2 to 3 large cloves garlic, minced
1/4 cup dry white wine (we like Chardonnay!)
2 to 3 heaping cups spinach coarsely chopped
4 large eggs
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
2 teaspoons Dijon mustard
2 teaspoons kosher salt, plus more to taste
1 teaspoon fresh or dried thyme leaves
Freshly ground black pepper
Parmesan cheese, for the top

Directions:

Step 1: Preheat oven to 350 degrees
Step 2: Cut the top of the pumpkin. To the best of your ability slice the top off of the pumpkin to make a “lid” to the pumpkin. Scoop out the seeds and any stringy pieces that the pumpkin may have.
Step 3: Combined cubed bread and gruyere cheese into mixing bowl and set aside.
Step 4: Heat oil on stove top. Cook sausage through, breaking it up into crumbles. Drain fat. Add sausage to mixing bowl containing gruyere cheese and cubed bread.
Step 5: Add shallots to sauté pan, cook through. Add garlic cook for 30 seconds.
Step 6: Add wine to pan using spoon to scrap the brown bits of off the bottom of the pan. Reduce by ¾. Add spinach, cook until wilted. Add salt. Add mixture to bread, gruyere and sausage mixing bowl.
Step 7: In separate mixing bowl combine eggs, half and half, Dijon mustard, thyme, salt and pepper. Pour mixture over the bread mixture. Let sit for 10 minutes to soak up egg mixture.
Step 8: Add combined mixture to the inside of the pumpkin. Put the “lid” back on the pumpkin and bake between 1 to 2 hours or until mixture is bubbling and the side of the pumpkin is easily pierced with a knife. Take the lid off the last 30-45 minutes. Add parmesan cheese. Bake until stuffing mixture is golden brown.
Step 9: Carefully transfer pumpkin to serving platter and slice into large wedges. Serve wedge of pumpkin accompanied with generous amounts of stuffing. Enjoy!

Share your photos with us on Instagram and tag us @LibertyRidgeFarm if you try!

This recipe was inspired by The Kitchn

Flat White Boer Pumpkin Recipe: Tasty Edible Pumpkins!