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Stuffed pumpkin with Gruyère

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Ingredients for 1 servings:

  • 1 pumpkin(s)
  • 300 g cream
  • 3 garlic cloves, finely chopped
  • salt and pepper
  • 1 tbsp thyme, fresh
  • 125 g cheese (Gruyère), grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180°C. Cut a lid off the pumpkin and scrape out the seeds. Place the pumpkin in a baking dish. Heat the cream and garlic in a saucepan and season with salt and pepper. Pour the mixture into the pumpkin and put the lid on. Bake for about 1 hour, depending on the size of the pumpkin, until the pumpkin is tender. Do not overcook, or the pumpkin will collapse. Remove from the oven, remove the lid, and sprinkle in the Gruyère. Return to the oven and bake for another 10 minutes. Arrange the soft pumpkin flesh on plates with a spoonful of the cheese and cream and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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