Baked Stuffed Pumpkin
By: Zomppa
Published: Wednesday, December 16, 2009 - 7:42pm

Ingredients




3 pounds pumpkin
1 onion, chopped
2 tablespoons butter
5 slices of baguette
1/2 teaspoon thyme
1/2 sage
Salt

Pepper

1/2 cup Parmesan cheese, grated
1/2 cup Cheddar or Gruyere cheese, grated
1 cup chicken stock
1 cup heavy cream
Olive oil

Preparation

1 Preheat oven to 400F 2 Cut out small top from pumpkin and clean inside 3 Brush outside of pumpkin with olive oil 4 Cut baguette into 1-inch cubes and bake for about 5 minutes to get a little crisp 5 Meanwhile, saute onions in butter 6 Combine onions with bread crumbs 7 Mix chicken stock with heavy cream, add seasoning 8 Layer bottom with bread crumb mixture, then cheese mixture, then stock/cream mixture; repeat until about 1-2 inches from the top 9 Put the “lid” back on the pumpkin and bake until it bubbles 10 Reduce to 325F and bake for about 1 1/2 hours

About


Adapted from Julia Child, who is a wonderful inspiration that it’s never too late to find your passion. In honor of Julia as well as the last days of autumn, an easy way to impress with those last remaining golden globes of fall: pumpkins.