Follow these steps for perfect results
Baguette
sliced
Orange Pumpkin
whole
Heavy Cream
Chicken Broth
reduced-sodium
Nutmeg
grated
Gruyere Cheese
grated
Emmental Cheese
grated
Olive Oil
Preheat oven to 450°F (232°C).
Toast baguette slices until crisp, about 7 minutes.
Cool baguette slices on a rack.
Remove top of pumpkin and scrape out seeds and fibers.
Season the inside of the pumpkin with salt.
Whisk together cream, broth, nutmeg, salt, and pepper.
Mix together Gruyere and Emmental cheeses.
Layer toasted bread, cheese, and cream mixture inside the pumpkin.
Repeat layers until pumpkin is filled.
Cover pumpkin with its top and place in an oiled roasting pan.
Brush the outside of the pumpkin with olive oil.
Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
Expert advice for the best results
Use a pie pumpkin for a smaller serving size.
Add roasted garlic to the cream mixture for extra flavor.
Garnish with fresh thyme or sage.
Everything you need to know before you start
20 minutes
The cheese mixture can be prepared ahead of time.
Serve the pumpkin whole on a platter with extra baguette slices.
Serve with a side salad.
Pair with a crisp white wine.
Crisp and refreshing
Discover the story behind this recipe
Autumn Harvest Celebrations
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