Recipe by: Martha Rose Shulman (NYT Cooking)
Total time: 2 hours
Serves: 6 to 8
Ingredients:
- 1 medium cheese pumpkin, sugar pumpkin, or stuffable winter squash (such as Autumn Frost, about 5 to 7 pounds)
- Salt and freshly ground black pepper, to taste
- 1 pinch freshly grated nutmeg
- 1 ½ cups stale crusty bread or baguette, cut into ½-inch cubes
- 4 ounces Gruyère, Emmental, or sharp Swiss cheese, grated (about 1 cup)
- 4 ounces white cheddar or bacon/ham (optional, diced)
- 2 cloves garlic, finely minced
- ½ cup heavy cream, crème fraîche, or half-and-half
- ½ cup low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter, melted (plus extra for brushing)
- Fresh thyme leaves or chives, chopped (for garnish)
Directions:
- Prep the Oven and Pumpkin: Preheat your oven to 375°F (190°C). Line a sturdy baking sheet with parchment paper or foil. Carefully cut a lid off the top of the pumpkin or squash (just like carving a jack-o’-lantern) at an angle so the lid doesn’t fall inside. Scoop out the seeds and stringy pulp from the inside of both the body and the lid.
- Season the Cavity: Season the inside of the pumpkin generously with salt, pepper, and a pinch of nutmeg.
- Layer the Filling: In a bowl, toss together the bread cubes, grated cheese, garlic, and optional diced bacon/ham. Pack this mixture lightly inside the hollowed pumpkin shell until it is about two-thirds full.
- Add the Liquid: In a measuring cup, whisk together the heavy cream (or crème fraîche), broth, and melted butter with a pinch of salt and pepper. Pour the liquid mixture over the bread and cheese inside the pumpkin.
- Bake: Place the lid back on top of the pumpkin. Place the whole pumpkin on the prepared baking sheet and bake for 1 hour and 30 minutes to 2 hours, until the pumpkin flesh is easily pierced with a knife and the filling inside is hot, bubbling, and melted. (If the skin begins to brown too quickly, tent a piece of foil loosely over the top).
- Serve: Carefully transfer the pumpkin to a serving platter or large shallow bowl. Remove the lid. Use a long ladle or spoon to scoop out the rich, creamy bread-and-cheese filling along with generous portions of the tender pumpkin flesh from the inner walls. Top with fresh thyme or chives and serve immediately with crusty bread.