Bucky's Recipe

Roast Pumpkin with Cheese Fondue

Category: Appetizers

15 inch baguette, cut into 7 - 1/2 inch slices
7 lb. pumpkin
1 1/2 c. heavy cream
1 c. chicken broth
1/2 t. nutmeg
2 1/2 c. grated Gruyere cheese
2 1/2 c. Emmental cheese
1 t. olive oil
Preheat oven to 450 degrees with rack in lower position. Toast baguette slices in single layer on baking sheet until crisp, about 7 minutes. Cool.
Remove top of pumpkin by cutting 3 inch circle around stem. Scrape out seed and loose membranes. Season inside with 1/2 t. salt. Whisk cream, broth, nutmeg, 1 t. salt and 1/2 t. pepper in bowl.
Mix cheeses together in separate bowl.
Put layer of toasted bread in bottom of pumpkin, cover with 1 c. cheese mix and 1/2 c. cream mix. Continue layering bread, cheese and cream until pumpkin is filled to within 1/2 inch from the top, using all of the cream mix. You may have some cheese mix left over.
Cover pumpkin with top and put in oiled roasting pan. Brush outside of pumpkin with olive oil.
Bake until pumpkin is tender and filling is puffed, about 1 1/4 to 1 1/2 hours.