金食 ❤ 棠

Stuffed Cheese Pumpkin

Serves 10-12

1 whole cheese pumpkin, approximately 10-12 pounds

1 kabocha squash (or substitute butternut squash)

2 tablespoons olive oil

1 loaf sourdough bread

1 clove garlic

3/4 pound apple wood smoked bacon, cut into batons

1/2 cup toasted and chopped pecans

1/2 cup toasted pumpkin seeds

1 bunch chives, sliced

1 lb Gruyere cheese, grated

5 cups half and half

4 tablespoons Daniel Boulud's Thanksgiving Spice Blend

Salt and pepper to taste

Preheat oven to 350°F.

Slice the kabocha squash in half, remove the seeds, rub the inside with olive oil, and sprinkle with salt and pepper. Lie the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (you can check with the tip of a paring knife).

While the squash is cooking, turn the cheese pumpkin upside down, and with a small serrated paring knife, remove a circular cap wide enough to fill with stuffing (about 10 inches in diameter).

Cut the sourdough bread into 1 inch thick slices; then grill or toast. Lightly rub the bread with the clove of garlic.

In a medium sauté pan on medium heat, add the bacon batons and cook, stirring, until crispy. Remove the bacon with a slotted spoon onto a paper-towel lined plate.

When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice.

Whisk together the half and half with 3 tablespoons of Thanksgiving Spice Blend, and salt and pepper to taste. Sprinkle the inside of the cheese pumpkin with salt, pepper and remaining Thanksgiving Spice Blend.

Begin filling the pumpkin starting with a layer of bread, then half of the bacon, half of the pecans, half of the pumpkin seeds, half of the chives, and half of the cheese. Pour in about half of the half and half mixture and lightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the half and half to reach the top of the pumpkin. Return the cap to the pumpkin and transfer onto a aluminum foil lined tray.Bake for 1 1/2 to 2 hours, or until the cheese pumpkin is cooked though.

Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.