Cheese and Sourdough-Stuffed Pumpkin

Cheese and Sourdough-Stuffed Pumpkin


unsliced loaf country white sourdough bread, cubed
1 medium heirloom pumpkin
Salt and pepper
4 tablespoons butter, cubed
3 pounds  mixed whole mushrooms, coarsely chopped
1 tablespoon fresh thyme leaves, minced
2 1/2 cups heavy whipping cream
1 to 3 garlic cloves, minced
2 bay leaves
1 teaspoon ground nutmeg
Pinch cayenne pepper
12 ounces Keystone Farms Cheese Edam cheese
12 ounces Keystone Farms Cheese Parmesan cheese
8 ounces Keystone Farms Cheese Emmenthal Cheese


Heat oven to 325°F. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until toasted. Cool on a wire rack.
Meanwhile, remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds and fibers. Season with salt and pepper. Line another rimmed baking sheet with aluminum foil; place pumpkin bottom on pan.
Increase oven temperature to 425°F.
Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper. Cook mushrooms just until juices begin release, stirring occasionally. Remove from the heat; cool slightly.
Meanwhile, bring the cream, garlic, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring frequently. Remove from the heat.
Combine the cheeses in a large bowl.
Spoon a sixth of bread cubes into the pumpkin, covering the bottom. Top with a sixth of mushroom mixture. Sprinkle with salt, pepper and 1 1/3 cups cheese blend. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times, starting with the bread cubes.
Place top on pumpkin. Bake for 50-60 minutes or until pumpkin is tender and filling is bubbly. Let stand for 10 minutes before serving

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