Pumpkin Baked with Cheese
Main Dishes • Author's
Description
The pumpkin is baked whole, so it's advisable to use medium-sized vegetables, about 6.5 pounds, to ensure the oven can handle the task.
Ingredients
- Pumpkin 1 piece
- Gruyère cheese 20 oz
- 10% cream 0 qt
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Cut off the top of the pumpkin and use a spoon to scoop out the seeds and other fibrous matter from the inside.
Step 2
In the resulting orange hollow, fill it with coarsely grated Gruyère cheese (about one-third of the volume of the pumpkin). Then pour cream over the top (there should be a small space, about a quarter of the volume, between the top edge of the pumpkin and the level of the poured cream; otherwise, the contents will spill out in the oven).
Step 3
Season the contents of the pumpkin with salt and pepper, add a piece of butter, and cover the opening with the top that was cut off. Place it on a baking sheet in an oven preheated to 355°F (350 degrees Fahrenheit) for one hour. If the pumpkin is slightly larger than three kilograms, leave it in the oven for an hour and fifteen minutes. The outside may get a little charred and smoky, but that's not a problem; the important thing is that the inside is tender, bathed in a hot bath of cheese, cream, and butter. Serve the pumpkin in soup bowls, scooping out the flesh along with the creamy sauce.
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