I found this recipe at Erika Aylward’s blog.
Erika runs the Boulevard Market and her husband John is owner and cheesemaker at Four Corners Creamery. Erika’s blog is a mixture of recipes, decorating, cheese, reminiscence, travel, and puppies. In short, a good life.
I only changed this recipe of hers from 1 ½ c. stock to half wine and half stock, the rest is pure plagiarism.
1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler (other cheeses work well too, so experiment. Erika mentioned making it with cheddar, bleu and beer…although why anyone wouldn’t want wine is beyond me)
1 cup heavy cream
¾ c. chicken stock
¾ c. white wine
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating
Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.
Chop or grate cheeses and set aside. Bake baguette slices until crunchy and golden brown. Mix heavy cream, wine, stock and nutmeg together.
Place pumpkin into shallow roasting dish and layer baguette slices, then cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette left over.
Put pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1 hour and 15 minutes until cheese is bubbly and pumpkin is golden brown. Using 2 spatulas, remove from baking dish carefully and place on platter. Serve with additional baguette slices or as a side dish. You'll want to scoop up the roasted pumpkin flesh with all the cheese as you are serving or eating!