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Stuffed pumpkin with bacon, leeks, and scallops | www.viktoriastable.com

Stuffed Pumpkin with Bacon, Leeks and Scallops

Stuffed pumpkin with bacon, leeks, and scallops, smothered in cheesy bechamel sauce, and a touch of cinnamon! 

Course Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 216 kcal
Author Viktoria

Ingredients

  • 2 acorn squashes
  • 1 lbs scallops
  • 6 cups of chopped leeks (from 2-3 leeks)
  • 4 pieces of bacon, chopped
  • 4 tbs of brown sugar
  • salt + pepper to taste
  • 2 tbs flour
  • 2 tbs butter
  • 1 1/2 cups milk
  • 1/4 cups Gruyere cheese shredded
  • pinch of cinnamon
  • pinch of nutmeg

Instructions

  1. Wash squash and cut out the caps. Remove seeds and strings.
  2. Sprinkle each squash with 2 tbs of brown sugar, replace caps, and roast at 400°F for 30-40 minutes until the squashes are soft, but still holding their shape.
  3. Meanwhile, saute half the bacon with the leeks for 10-15 minutes until softened. Remove to a plate.
  4. Add the other half of bacon, and scallops to the same pan, sprinkle with salt and pepper, and cook for another 6-7 minutes. Mix with the leeks.

  5. In a pan, melt 2 tbs butter, add the 2 tbs of flour, and stir for a couple of minutes. Slowly add the milk, 1/4 cup at a time until you get a smooth sauce. Add a good pinch of cinnamon and nutmeg, salt and pepper to taste.

  6. Add the shredded cheese and cook the sauce for another 1-2 minutes.
  7. Mix half of the sauce with the leeks and scallops mixture, and reserve the other half for serving.
  8. Remove the squash from the oven, and fill with the stuffing. Put the cap on and return to the oven for another 5-10 minutes.
  9. Serve with the rest of the sauce poured over it.

Recipe Notes

Notes: If you serve this as an appetizer or side dish, it can serve 8-10 people. If you serve it as a main dish, you get about 4 servings.