I was reading a recent blog entry on Dorie Greenspan’s website for a wonderul Baked Stuffed Pumpkin. I’m heading to the Farmers’ Market on Saturday and just might find the perfect sized pumpkin to try this recipe out. When I do, I’ll post pictures and my recipe adventure.

Here is the basic recipe. For a full account of her baked goodness, visit her website at http://www.doriegreenspan.com

A ROUGH RECIPE FOR A REALLY GOOD STUFFED PUMPKIN

Makes 2 generous or 4 genteel servings

1 pumpkin, about 2 1/2 to 3 pounds

4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks

4 ounces cheese, such as Gruyere, Swiss, Blue, Cheddar or a combination, cut into 1/2-inch chunks

2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped

About 1/3 cup heavy cream

Freshly grated nutmeg

Salt and freshly ground black pepper