Cheese-Stuffed Pumpkin

Cheese-Stuffed Pumpkin

prep time

minutes
cook time

minute
servings
6-8

Ingredients
















Cooking Instructions

1

Heat oven to 325°F. Toast bread cubes in shallow baking pan for 25 minutes. Remove from oven; set aside.


2

Increase oven temperature to 425°F. Cover baking sheet with aluminum foil.


3

Using serrated knife, remove top of pumpkin (such as you would for carving a traditional pumpkin). Scrape top and inside of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper and place on prepared baking sheet.


4

In large saucepan, melt butter over medium high heat. Add mushrooms, thyme, salt and pepper. Cook until mushrooms begin to release juices. Set aside to cool slightly.


5

In separate saucepan, warm cream over medium-heat, add bay leaves, nutmeg and cayenne pepper. Bring to gentle simmer. Add garlic, cook one minute longer. Remove from heat and set aside.


6

Place all 3 shredded cheeses in bowl and mix to combine.


7

Place single layer of bread cubes in bottom of pumpkin; top with layer of mushrooms and season with salt and pepper. Sprinkle handful of cheese over top and drizzle with about 1/3 cup heavy cream. Gently pack layer down using back of spoon. Repeat layers until pumpkin is filled to about 1/2-inch below top. Number of layers will depend on size of pumpkin.


8

Place top on stuffed pumpkin and bake 1 hour, depending on size, until filling is hot and cheese is bubbling. Remove from oven and let sit about 10 minutes before serving.


9

Carefully transfer pumpkin to plate and serve. Scoop out a bit of pumpkin with stuffing for each serving.


Ingredients
















Cooking Instructions

1

Heat oven to 325°F. Toast bread cubes in shallow baking pan for 25 minutes. Remove from oven; set aside.


2

Increase oven temperature to 425°F. Cover baking sheet with aluminum foil.


3

Using serrated knife, remove top of pumpkin (such as you would for carving a traditional pumpkin). Scrape top and inside of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper and place on prepared baking sheet.


4

In large saucepan, melt butter over medium high heat. Add mushrooms, thyme, salt and pepper. Cook until mushrooms begin to release juices. Set aside to cool slightly.


5

In separate saucepan, warm cream over medium-heat, add bay leaves, nutmeg and cayenne pepper. Bring to gentle simmer. Add garlic, cook one minute longer. Remove from heat and set aside.


6

Place all 3 shredded cheeses in bowl and mix to combine.


7

Place single layer of bread cubes in bottom of pumpkin; top with layer of mushrooms and season with salt and pepper. Sprinkle handful of cheese over top and drizzle with about 1/3 cup heavy cream. Gently pack layer down using back of spoon. Repeat layers until pumpkin is filled to about 1/2-inch below top. Number of layers will depend on size of pumpkin.


8

Place top on stuffed pumpkin and bake 1 hour, depending on size, until filling is hot and cheese is bubbling. Remove from oven and let sit about 10 minutes before serving.


9

Carefully transfer pumpkin to plate and serve. Scoop out a bit of pumpkin with stuffing for each serving.


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