Whole Pumpkin Cheese Bake

Serves: Eight | Prep: 20 min | Cook: 50 min

Ingredients:

Whole Pumpkin Cheese:
1 bagutette
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper, divided
3 lb small Pumpkin
1/2 cup heavy/double cream
1/2 cup vegetable stock
2 garlic cloves, finely minced
1 Tbsp fresh sage, minced
1 Tbsp cognac
1/2 cup Parmesan Cheese, Grated
1/2 cup gruyere cheese, shredded
1 tsp nutmeg

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Cut the baguette into 1/2-inch slices, then take 7 of those slices and cut them into cubes. Place both the slices and cubes on the prepared tray, drizzle with olive oil, and season with salt and 1/4 teaspoon of pepper. Bake for about 10 minutes, turning them halfway through, until lightly golden.

Reduce oven temperature 325F/175C and line another tray with baking paper.

Using a sharp knife, cut around the pumpkin stem to create a lid. Remove the top and scrape out the seeds and any loose fibers from inside. In a jug, whisk together the cream, stock, sage, garlic, cognac, and remaining 1/4 teaspoon of pepper, then set aside.

In a bowl, combine the gruyere and parmesan cheeses.

Layer the prepared pumpkin by adding one-third of the bread cubes, followed by one-third of the cheese. Repeat this layering two more times. Whisk the cream mixture again and slowly pour it into the pumpkin. Replace the lid and bake for 40–60 minutes, or until the pumpkin is tender. Remove the lid and continue baking for another 15–20 minutes, until puffed and golden. Grate fresh nutmeg over the top before serving.

To serve, scoop out the pumpkin and melted cheese mixture and spoon it over the toasted bruschetta slices for a warm, comforting dish.

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Roasted Pumpkin Seeds
Pumpkin Spice Granola
Baked Maple Pumpkin
Hot Bacon Blue Cheese Dip
Hot Corn Dip