Pumpkin Baked with Cheese and Cream
Appetizers • Mexican
Description
Pumpkin baked with cheese and cream
Ingredients
- Pumpkin 5 lbs
- Cheese Spread 20 oz
- Cream 0 qt
- Butter 0 oz
- Salt a pinch
- Ground Nutmeg 1 teaspoon
- White Pepper (whole) a pinch
Step-by-Step Guide
Step 1
Cut off the top of the pumpkin and scoop out the seeds and other plant debris with a spoon.
Step 2
Fill the resulting orange cavity with grated Gruyère cheese (about one-third of the pumpkin's volume). Then pour cream on top (there should be a little space left between the top edge of the pumpkin and the level of the poured cream, about a quarter of the volume, otherwise everything will spill out in the oven).
Step 3
Season the contents of the pumpkin with salt and pepper, add a piece of butter, cover with the cut-off top. Place on a baking sheet in an oven preheated to 355°F for one hour. If the pumpkin is slightly larger than three kilograms, keep it in the oven for an hour and fifteen minutes. The outside of the pumpkin may get slightly charred, but that’s okay; the main thing is that the inside is tender, bathed in a hot bath of cheese, cream, and butter. Serve the pumpkin in soup plates, scooping out the flesh along with the creamy sauce.
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