Pumpkin Baked with Cheese

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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 - 17.6 oz
10% cream - 1 qt
Butter - 1.8 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 356°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.