Roasted Cheese Pumpkin

By • November 28, 2010 • 7 Comments



Author Notes: The idea of a roasted pumpkin with a yummy filling certainly isn't original to this recipe; this is just my version after looking about a zillion different versions and mulling over what I'd like. I roasted it Thanksgiving morning and we all nibbled it (read: devoured it while moaning like animals) until turkey time. campagnes

Serves 8 appetizer servings

  • 1 pumpkin, 4-5 pounds
  • 4 ounces smoked gruyere, shredded
  • 4 ounces swiss cheese, shredded
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 1 cup milk
  • 1/3 cup chardonnay
  • 1 1/2 teaspoon honey
  • a few pinches/grates of nutmeg
  • 1 teaspoon kosher salt
  • 1 12-inch baguette, sliced
  • 2 cloves garlic, peeled but intact
  • Vegetable oil
  1. Cut the top out of the pumpkin and scrape out the innards. Save the seeds for another use, if desired.
  2. Toss the cheeses and thyme together in a bowl. In a large measuring cup or a bowl with a spout, combine the cream, milk, chardonnay, honey, nutmeg, and salt.
  3. Toast the baguette slices and rub each slice with garlic. Lay a few baguette slices in a single layer inside the pumpkin. Top with some of the cheese mixture, then pour on some of the cream mixture. Repeat this until all of your ingredients are used up. (You might have a bit left over; no problem.)
  4. Pop the top back on the pumpkin, place the pumpkin in an oven-safe dish of some kind, and coat the outside liberally with oil. Roast at 375 degrees for about 2 to 2 1/2 hours, or until the pumpkin is tender all over. Let it stand for about 15 minutes before diving in.
  5. Serve with toast rounds, raw veggies (yeah, right), crackers, or pita chips. Try to scoop a little pumpkin onto each bite.
Jump to Comments (7)

Tags: cheese, dips, Holidays, pumpkin

Comments (7) Questions (0)

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Stringio

10 months ago Mary Lou Jones

This is amazing, mind blowing. Opened me up to trying whole new combos. The french bread I bought was too crumbly to rub garlic on so I diced it up and put it. Added jalapeno too. Too die for!! Thank you soooo much!!

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almost 2 years ago Zenqi

What kind of pumpkin is used for this recipe? I've been cooking different types lately and some have very soft shells which seem to be way too soft for this dish. But, wow, this looks amazing!

Cakecake

almost 2 years ago campagnes

Hi, Zenqi! The pumpkin I used was, according to my grocery store, a sugar pumpkin. I hope that's a specific enough identifier - I'm admittedly not really familiar with pumpkins!

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almost 3 years ago Miamac

Ok, this wins - I just bought a little pumpkin, wondering how best to eat it ... Now I know!

Birthday_2012

almost 4 years ago luvcookbooks

Meg is a trusted home cook.

luv this recipe, it's visually striking and would be great for a party!

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almost 4 years ago dymnyno

This sounds like a serious contender!

Cakecake

almost 4 years ago campagnes

thanks! I'm dying for a reason to make it again. We ran the leftovers through the food processor and tossed them with cooked pasta.. I thought I was gonna die beautifully. ;)