As the pumpkin roasts, its skin becomes burnished, while inside, slices of baguette and cheese melt into a concoction that’s best served with a scoop of tender pumpkin flesh.


1 (15-inch) piece of baguette, cut into 1/2 inch slices

1 (7-pound) orange pie pumpkin

1-1/2 cups heavy cream

1 cup vegetable broth

1/2 tsp. nutmeg

5 cups grated cheddar cheese

1 TB olive oil

Preheat oven to 450 degrees with rack in lower third.

Toast bread slices in oven until tops are crisp.

Remove top of pumpkin and scrape out seeds and fibers, including top. Season inside of pumpkin with 1 tsp. salt.

Whisk cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl.

Put a layer of bread slices in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from the top. (There may be some mixture left over.)

Replace pumpkin top and place in an oiled pan. Brush outside of pumpkin all over with olive oil. Bake until tender and filling is puffed, about 1-1/4 to 1-1/2 hours.