Pumpkin Time!

To me, nothing says ‘autumn’ more than a bright orange pumpkin. Of course, pumpkins are associated with Halloween, but looking past Jack-o-lanterns, they are also the perfect fall food. A few years ago, I came across this recipe in one of the many food magazines I subscribe to, and since then, making it has become an annual obsession...er...I mean.... tradition. I have made a few adjustments to the recipe over the years, but this year, I really think I may have perfected this rich and gooey sinful pumpkin recipe.

Pumpkin “Fondue”
Ingredients:
1 12-inch baguette, cut into ½ inch slices
1 5 to 7 lb Sweet Baking Pumpkin
1 c. Heavy Cream
½ c. Chicken Stock (reduced sodium)
½ c. Dry White Wine
 ½ tsp Nutmeg, grated
2 ½ c. Gruyère, grated (about 6 oz.)
2 ½ c. Emmental (or other Swiss cheese), grated (about 6 oz.)
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper

Method:
Preheat oven to 450°F with rack in lower third.
Toast baguette slices on a baking sheet in oven until tops are crisp, but not browned, about 7 minutes. Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including off top of pumpkin). Season inside of pumpkin with ½ teaspoon salt.

Whisk together cream, broth, wine, nutmeg, 1 teaspoon salt and 1 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about ½ cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about ½ inch from top, using all of cream mixture. (You may have some bread left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin with olive oil. Bake until pumpkin is tender and filling is puffed, 1 hour and 15 minutes. Let cool slightly.

To serve, scoop out roasted pumpkin flesh and cheese/bread filling into shallow bowls. Serve with leftover bread slices.

 (Photo by Romulo Yanes from Epicurious.com)

-Katrina