A pumpkin full of cheese and bread, what else needs to be said? This recipe from Epicurious is delicious as a snack during football games, backyard gatherings, and at-home Halloween celebrations. Try cooking it with our Cast Iron Oven 26cm on our Pack & Carry Fireplace.
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
1 tablespoon olive oil
Preheat oven to 450°F placing the rack on the lower section.
Arrange baguette slices on a baking sheet in one layer, then toast in the oven until the tops are crispy (bread should still be pale), about 7 minutes. Remove from the oven and let cool.
Cut a circle around the stem on the top of the pumpkin, about 3 inches in diameter. Remove the top then scrape out seeds and any fibers from inside the pumpkin with a spoon. Save seeds if desired. Season the inside of the pumpkin with 1/2 teaspoon salt.
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add all the cheese together in a separate bowl.
Place a layer of toasted baguette in the bottom of the pumpkin, then cover with a 1 cup cheese and a 1/2 cup cream mixture. Continue layering bread, cheese, and the cream mixture until pumpkin is filled to about 1/2 inch from the top. Use all of the cream mixtures – you may have some bread and cheese leftover.
Place the top back on the pumpkin and set it in an oiled roasting pan. Brush the outside of the pumpkin all over with olive oil. Bake until pumpkin is tender, and filling is puffed, about 1:15 to 1:30.