Make Ahead

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
  • 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
  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.

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