Roasted Stuffed Cheese Pumpkin

INGREDIENTS

  • 1 cheese pumpkin
  • 1 baguette, cubed
  • 4 Tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups crème fraiche
  • 2 cups Gruyere cheese, grated
  • 4 Tbsp. kosher salt
  • ¾ cup sage leaves and chives, chopped
  • 1 lemon, zested

DIRECTIONS

 

Cube a baguette and toss with 1 tablespoon of olive oil. Toast in a single layer on a sheet pan at 350 F for 6-8 minutes. Rinse pumpkin with water and pat dry. Remove bread crumbs from the oven and allow to cool. Turn the oven up to 425 F.

Carve the top of the pumpkin and scrape out the seeds and stringy insides. (Feel free to rinse the seeds and save to roast in the oven. Sprinkle just baked seeds with salt and some dried herbs for a crunchy snack.) Place shallot in a pan with 1 Tbsp olive oil and begin to sauté. After about 1 minute, add the garlic and stir for another minute. Remove from the heat and cool. Add the cooked shallots and garlic to the crème fraiche. Layer the bottom of the cheese pumpkin with some cubes of the bread. Spoon in ½ cup crème fraiche to coat the bread cubes and scatter ½ cup grated Gruyere cheese. Season with 1 tablespoon of kosher salt. Continue to do this to make about 4 layers depending on the size of the pumpkin. Place the pumpkin top back in place.

Rub the outside of the pumpkin with the remaining olive oil and wrap the pumpkin with aluminum foil. Place pumpkin on a sturdy baking sheet and transfer to oven for about 1 ½ hours. To check for doneness, peel back the foil and test if a knife is easily inserted through the wall of the pumpkin. Remove aluminum foil and top of pumpkin.

Gently scrape the pumpkin flesh from the inside walls and mix with the melted cheese and softened bread cubes that have absorbed the crème fraiche while baking. Add sage leaves, chives, and the zest of a lemon. For a fun twist, you can place the pumpkin on the table and serve with a large spoon.

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