MAKES 2 VERY GENEROUS SERVINGS OR 4 MORE GENTEEL SERVINGS
兩個人會吃撐，四個人吃嘛，就很優(yōu)雅啦~
材料：
1pumpkin, about 3 pounds
一個南瓜，大約1.36千克
Salt and freshly ground pepper
鹽和新鮮碾碎的黑胡椒
?pound stale bread, thinly sliced and cut into ?-inch chunks
約110克的陳面包，切薄片后，切成1.2厘米的塊
?pound cheese, such as Gruyere，Emmenthal, cheddar, or a combination, cut into ?-inch chunks
約110克奶酪，選任意牌子均可，切成1.2厘米的塊
2-4garlic cloves (to taste), split, germ removed, and coarsely chopped
2-4瓣兒蒜，粗切
4strips bacon, cooked until crisp, drained, and chopped (my addition)
4條培根，煎脆，弄干，切碎（可選擇添加）
About ? cup snipped fresh chives or sliced scallions (my addition)
大約1/4杯新鮮剪短的香蔥，或者切片均可（可選擇添加）
1tablespoon minced fresh thyme (my addition)
1湯匙剁碎的百里香（可選擇添加）
About ? cup heavy cream
大約1/3杯奶油
Pinch of freshly grated nutmeg
一小撮磨碎的肉豆蔻
Center a rack in the oven and preheat the oven to 350 degrees F. 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.
把烤架放在烤箱中央，預(yù)熱烤箱到175攝氏度。在烤盤上鋪上硅膠烤盤或者羊皮紙，或者找一個直徑比南瓜稍大一些的荷蘭烤盤。
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside 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 .
用一把堅固的刀子，小心地給南瓜削出一頂帽子，想一下萬圣節(jié)的南瓜燈吧，你就知道怎么做了。刀子傾斜45度會比較容易干成這事，你要切去足夠的頂兒以便于你裝餡兒。把南瓜帽子和南瓜里面的子兒都去掉。把鹽和黑胡椒抹到南瓜內(nèi)壁上，把它放在烤架上。
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)
把面包、奶酪、蒜、培根、和香草都放在一個碗里，用胡椒調(diào)味，也許你還可以放點鹽，但是培根和奶酪里面已經(jīng)自帶了，所以你可以嘗嘗決定要放多少。然后把這些料放入南瓜中。南瓜應(yīng)該被很好地填充，你可能會有稍微多的填料，或者不夠，那么你就要再弄一點兒。把肉豆蔻粉和奶油混合，再加上一些鹽和黑胡椒，把它們倒入南瓜里面，嗯，你可能也會碰到多或者少的問題，你可不想讓你的填料在奶油中游泳吧？你只想讓你的填料均勻浸濕，不過這一步很少出錯啦~
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, I like to 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.
好啦，把南瓜帽子蓋上，開始烤大約2小時，你得在90分鐘后檢查一下，或者你的填料在南瓜中冒泡，并且南瓜肉已經(jīng)足夠軟了以至于你能用刀尖輕易地刺入。這個時候就ok了。因為南瓜本身也會流出一些液體，因為我喜歡在快熟之前的20分鐘揭開蓋子，這樣的話那些液體就會被烘干了，而且填料上端會烘出一點兒棕色。
When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
當(dāng)南瓜烤熟之后，你要非常非常小心，因為它挺重的，而且還燙，不穩(wěn)定。然后把它帶上桌或者轉(zhuǎn)移到一個大淺盤里面。開吃吧~
