2012 Holiday Recipe Contest 3rd Place Winner: Baked Cheesy Pumpkin

  • Chef: Mary Marlowe Leverette
  • Ready in: 1 hour 30 mintues
  • Serves: 5 or more
  • Complexity: easy
2012 Holiday Recipe Contest 3rd Place Winner: Baked Cheesy Pumpkin

Ingredients

  • 1 7-pound fresh pumpkin
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 French Baguette, sliced and lightly toasted
  • 1 cup grated Rumiano Smoked Mozzarella
  • 1 cup grated Rumiano Medium Cheddar

Directions

Remove stem from small pumpkin (about 7 pounds). Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all the pulp and seeds from inside leaving all the flesh. Whisk together chicken broth, cream, nutmeg, salt and pepper. Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat until full. If you cannot use all the bread, that is fine. But use all of the cheese and liquid mixture. Place the filled pumpkin in an oiled roasting pan. Brush the pumpkin with a little olive oil and place in a 450 degree F. oven for an hour and 15 minutes or until tender. Serve by scooping out some of the cooked pumpkin with the cheesy bread filling. Serves 6 to 8.

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