I posted this recipe for the first time many years ago and it's still a favorite! Its a quintessential autumn recipe to share or not....
You are welcome to change the cheeses to your preference, but I always go back to traditional Swiss cheeses as I think they really complement pumpkin and it really is a component versus a vessel!
1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler or read above
1 cup heavy cream
1 1/2 cups stock, vegetable, chicken or veal
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating
Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.
Chop or grate cheeses and set aside. Bake baguette slices until crunchy and golden brown. Mix heavy cream, stock and nutmeg together.
Place pumpkin into shallow roasting dish and layer baguette slices, then cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette left over.
Put pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1 hour and 15 minutes until cheese is bubbly and pumpkin is golden brown. Using 2 spatulas, remove from baking dish carefully and place on platter. Serve with additional baguette slices or as a side dish. You'll want to scoop up the roasted pumpkin flesh with all the cheese as you are serving or eating!
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!