Saturday, April 30, 2011

Cook it- Whole Baked Pumpkin With Cheese

Have you made the Beetroot soup yet? Here is another Hugh recipe that you can add to your list. Warning, it will make you fat. It's worth it though.

Whole Baked Pumpkin With Cheese


You will need

1 medium pumpkin or several small ones
Gruyère cheese or any melting cheese, up to 500 g
a few cups of cream
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste
a knob of butter

Instructions:

Preheat the oven to 375ºF/191ºC.
Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full.
Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter. Replace the pumpkin top. The filled pumpkin is now ready to bake. Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer.


 Cook it for your dinner.

5 comments:

  1. I was just thinking about making a whole baked pumpkin today and then found your fabulous blog! Thanks for the recipe :)

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  2. drooooool. I just had my 100g of protein for dinner and I could just murder a whole cheesy pumpkin for dessert.

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  4. just put my home grown pumpkin in the oven, will be interested to see how this tastes

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Thanks so much for your words of encouragement, advice and solidarity.

xo em