Pumpkin baked with cheese
5 servings
90 minutes
Pumpkin baked with cheese is an amazing dish that combines the tenderness of the vegetable with the rich flavor of melted Gruyère. This recipe is a true autumn symphony when nature gifts us a generous harvest of pumpkin, and cheese and cream turn it into a thick, warming treat. During baking, the pumpkin flesh absorbs the creamy sauce, becoming creamy and aromatic. The light spiciness of nutmeg highlights the depth of flavor, while the baked crust adds an appetizing texture to the dish. This treat is perfect for a cozy family dinner or festive table where everyone can enjoy the richness of flavors and aromas. It is served in soup plates, and the process of eating it resembles a warm autumn evening by the fireplace.
1
Cut off the top of the pumpkin and scoop out its insides, removing seeds and other plant debris.
- Pumpkin: 1 piece
2
In the formed red void, you need to add grated Gruyère cheese (about one-third of the pumpkin's volume). Then pour cream on top (there should be a small space between the top edge of the pumpkin and the level of the poured cream, about a quarter of the volume, otherwise, everything will spill out in the oven).
- Gruyere cheese: 500 g
- Heavy cream 35% fat: 1 l
3
Salt and pepper the pumpkin's contents, add a piece of butter, and cover the opening with the cut top. Place it on a baking tray in an oven preheated to 180 degrees for an hour. If the pumpkin is slightly larger than three kilos, keep it in the oven for an hour and a quarter. The outside may get slightly charred, but that's fine; the important part is that the inside is tender, bathed in a hot mixture of cheese, cream, and butter. Serve the pumpkin in soup bowls, scooping out the flesh along with the creamy sauce.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
