90 minutes
A delightful baked pumpkin dish filled with a luscious Gruyère cheese fondue, perfect for a cozy fall meal.
Baguette, cut 1-inch thick
slices
cups
cups
cups
Garlic Clove, peeled and smashed
each
Sage Leaves, fresh
each
teaspoons
Nutmeg, freshly grated
teaspoons
Black Pepper, freshly ground
teaspoons
Sugar Pumpkin, well scrubbed
0 lb
Gruyère Cheese, grated
0 oz
tablespoons
1. Toast Baguette Slices
Preheat your oven to 425°F and toast the baguette slices on a baking sheet for about 5 to 7 minutes until golden and crisp.
2. Prepare Cream Mixture
Combine heavy cream, white wine, and milk in a saucepan. Add garlic and sage leaves. Simmer over medium heat for about 5 minutes to infuse the flavors.
3. Prepare Pumpkin
Carefully cut a lid around the pumpkin's stem and scoop out the seeds and stringy insides. Rub the inside with kosher salt.
4. Assemble Ingredients in Pumpkin
Layer toasted baguette slices, grated Gruyère cheese, and the cream mixture inside the hollowed pumpkin. Drizzle with olive oil and sprinkle with kosher salt.
5. Bake Pumpkin
Bake the prepared pumpkin in a preheated oven at 425°F for approximately 1¼ hours until the skin is slightly blistered and the flesh is fork-tender.
Pumpkin should be tender but hold its shape when done.
Opt for a sugar pumpkin or kabocha squash for the best flavor and texture.
Place the pumpkin in a cast iron skillet or shallow Dutch oven for even cooking.
Use high-quality Gruyère, and consider blending it with Comté or Emmental for depth.
Let the pumpkin rest before serving and serve with crusty bread or roasted vegetables.
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