Active Time

　　25 min

　　Total Time

　　2 hr

　　As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

　　

Ingredients

Makes 8 (main course) servings

　　1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)

　　1 (7-pound) orange pumpkin

　　1 1/2 cups heavy cream

　　1 cup reduced-sodium chicken or vegetable broth

　　1/2 teaspoon grated nutmeg

　　2 1/2 cups coarsely grated Gruyère (6 ounces)

　　2 1/2 cups coarsely grated Emmental (6 ounces)

　　1 tablespoon olive oil

　　

Step 1

Preheat oven to 450°F with rack in lower third.

　　

Step 2

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

　　

Step 3

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.

　　

Step 4

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

　　

Step 5

Put a layer of toasted bread 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 top, using all of cream mixture. (You may have some bread and cheese left over.)

　　

Step 6

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

　　Cooks’ note:

　　Pumpkin can be filled 2 hours before baking and chilled.