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Great Cheese-Stuffed Pumpkin

November 27, 2011

The post, “It’s the Great Cheese-Stuffed Pumpkin, Charlie Brown!” on the Bon Appetit blog caught my attention, and as soon as I read the recipe, I knew that I would have to try it. It was even better than I expected. (And I expected a pumpkin filled with cheese to be good, but I was mostly expecting to like the cheese part. I liked the pumpkin part a lot too.)

Cheese-stuffed pumpkins

A baguette, cut into 1/2″ slices

5-7-lb. orange pumpkin

1 3/4 tsp. kosher salt, divided

1 1/2 cups heavy cream

1 cup low-salt chicken or vegetable broth

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

8 oz. grated white cheddar

8 oz. grated Gruyere

vegetable oil

Arrange a rack in lower third of oven and preheat to 450 degrees F. Toast baguette slices in one layer on a baking sheet in oven until tops are browned. Set aside.

Using a sharp knife, cut a wide circle around pumpkin stem (cut at an angle so that it doesn’t fall in) and remove top. Scrape out seeds and any loose fibers from inside pumpkin and season pumpkin flesh with 3/4 tsp. salt.

Whisk together cream, broth, pepper, cayenne, and 1 tsp. salt in a medium bowl. Mix together cheeses in another bowl.

Put a layer of toasted baguette slices in bottom of pumpkin, cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture, using all of cream mixture, until pumpkin is filled to within about 1/2″ of opening.

Cover pumpkin with its top. Place in a small oiled roasting pan. Brush outside of pumpkin all over with vegetable oil. Bake until pumpkin is tender and filling is puffed, about 1 1/2 hours. To serve, scoop out some of the flesh and cheesy pudding-like stuffing into each bowl.

baking pumpkins

stuffed pumpkins

Gruyere

I normally don't like Swiss cheese, but this Gruyere from Trader Joe's (with the blue label) is really good.

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From → Vegetables

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