Roasted CheeseĀ Pumpkin

November 28, 2010

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

Ingredients

  • 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 teaspoons honey
  • a few pinches/grates of nutmeg
  • 1 teaspoon kosher salt
  • 1 12-inch baguette, sliced
  • 2 cloves garlic, peeled but intact
  • Vegetable oil
In This Recipe

Directions

  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.

More Great Recipes:
Cheese|Honey|Milk/Cream|Nutmeg|Pumpkin|Thyme|Vegetable|Make Ahead|Serves a Crowd|Fall|Thanksgiving|Vegetarian

Reviews (10) Questions (0)

10 Reviews

Boomdog02 October 16, 2014
I've made this many times...first for special occasions (perfect Thanksgiving app), and now everyone asks for it. I usually make it with sweet pie pumpkins, but I have also used other typed of squash as well.. they all work really well and you can use all kinds of different cheeses. I've even experimented with stuffing the pumpkin with Israeli cou cous and then when done, mixing greens into the hot pumpkin mixture..yum.
 
Mary L. November 18, 2013
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!!
 
Zenqi November 13, 2012
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!<br />
 
Author Comment
campagnes November 13, 2012
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!
 
Boomdog02 October 16, 2014
you can also use Japanese pumpkin/Kabocha squash.
 
Miamac October 22, 2011
Ok, this wins - I just bought a little pumpkin, wondering how best to eat it ... Now I know!
 
Boomdog02 October 16, 2014
you can also scoop out the seeds, slice it into rings, season with salt, pepper, and a bit of brown sugar and butter, roast for 35-40 minutes at 375 degrees...you can even eat the skin!
 
luvcookbooks December 1, 2010
luv this recipe, it's visually striking and would be great for a party!
 
dymnyno November 29, 2010
This sounds like a serious contender!
 
Author Comment
campagnes November 29, 2010
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. ;)