Roasted Pumpkin With Savory Cheese Stuffing 11/94

Categories:
vegetables

1 loaf heavy bread
6 lb pumpkin
1 pint half & half
5 eggs
2 teaspoon sage
2 teaspoon thyme
1/4 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper; freshly ground
2 cup gruyere cheese; shredded,8oz
1 vegetable oil

Preheat oven to 425 degrees. Cut 8 to 10 slices of the bread 1/2 inches thick. Toast the bread. Set aside. Cut top off pumpkin by inserting sharp thin knife at 45 degree angle about 1 inch above the point where side begin curving inward. Work Knife around in a circle; lift away and reserve lid. With a spoon, scoop out seeds and string fibers inside pumpkin. Using edge of spoon, scrape inside of pumpkin to remove all soft flesh, leaving firm shell at least one inch thick. With knife, slice across bottom of lid, cutting away seeds and soft flesh. Lid should have flat bottom. In a medium bowl, whisk together half & half, eggs, sage, thyme, allspice, salt, and pepper. Line bottom of pumpkin with a layer of bread, using 1/4 of slices; break or cut slices as needed to fit pumpkin. Pour in enough egg mixture to moisten bread, about 1/2 cup. Sprinkle about 1/4 cup of shredded cheese evenly over bread. Repeat layering 3 more times, finishing with remaining cheese. Set top of pumpkin firmly in place. Place length of foil, long enough so that narrow edges will meet over top of pumpkin, on the counter. Cut another length of foil to same size as first; place it perpendicularly over the first piece, forming a cross. Brush foil lightly with vegetable oil. Set filled pumpkin in center of foil. Bring narrow edges of foil up, enveloping pumpkin, and fold edges of foil together. This will contain the pumpkin in case it cracks during baking. Place wrapped pumpkin on rack in center of oven. Bake in a 425 degree oven for 1 hour, 45 minutes to 2 hours. To see if pumpkin is done, open foil, remove lid. Insert long skewer or thin knife blade until it just touches bottom of pumpkin and remove. When middle of knife is hot to touch, pumpkin is ready to serve. Set pumkin on a round serving platter. Remove lid. Serve by using a large spoon to scrape pumpkin flesh in toward custardy filling, and scooping flesh out together for each portion.

Yield: 1 servings