Roasted Pumpkin Stuffed with Bread and Gruyere Cheese

From The Great Little Pumpkin Cookbook (Ten Speed Press)
by Michael Krondl

4-6 servings

Ingredients:

• 1 5-pound cooking pumpkin
• 1/2 pound French or Italian country-style bread
• 1 cup creme fraiche
• 6 ounces grated Gruyere cheese
• Salt and black pepper
• 2 tablespoons vegetable oil

Rinse the outside of the pumpkin and wipe dry. Using a sharp knife, and cutting at a slight angle so that the angle of the knife is tipped downward into the vegetable, cut off the top 1/4 of the pumpkin to form a lid. With a large spoon, scrape out the seeds.

Cut the bread into thin slices and toast until golden brown. Set aside.

Preheat oven to 425 degrees.

Line the pumpkin cavity with one layer of the bread, spread with 4 tablespoons of the creme fraiche, 1/4 of the cheese, and a generous sprinkle of salt and fresh ground pepper. Continue layering (4 layers in all), finishing with the Gruyere. Set the top back on the pumpkin.

Cut a piece of aluminum foil large enough to wrap the entire pumpkin. Brush the pumpkin lightly with the oil. Wrap the pumpkin with the foil and place on a baking pan. Set in the oven and bake for about 1 hour and 40 minutes. The pumpkin is done when the skin has softened and a sharp knife can easily pierce through to the interior flesh.

Remove from the oven, discard the foil and place the pumpkin on a serving platter. Carefully remove the lid and stir the interior mixture, making sure to incorporate the pumpkin into the other ingredients. Add salt and pepper to taste. Serve hot.

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