Project

Thanksgiving Recipe Contest 2013

Project Description

What was your source for this dish/item? Other Tell us a little more about your inspiration. Pumpkins! We love everything pumpkin and I was wanted to bring a delicious, hearty pumpkin dish to the table. This Baked Cheesy Pumpkin showcases the beauty of a whole pumpkin and delivers the wonderful flavors of pumpkin and cheese. Share a little about the ingredients and techniques used to create this dish/item. Pick a "cooking pumpkin" and then use your best jack-o-lantern cleaning skills to get started. 1 7-pound fresh pumpkin 1 cup chicken broth 1 1/2 cups heavy cream 1 teaspoon nutmeg 1 teaspoon salt 1/2 teaspoon pepper 1 French Baguette, sliced and lightly toasted 1 cup grated Gruyere 1 cup grated white cheddar 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 or cheese, that is fine. But use all of the 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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