Cheesy Stuffed Pumpkin
Transform your autumn table into a show-stopping feast with this irresistible Cheesy Stuffed Pumpkin recipe. Perfectly roasted with a golden, bubbling Parmesan crust, this dish combines a tender, caramelized pumpkin with a luscious filling of crusty bread soaked in Gruyère cheese, garlic, fresh thyme, and rich heavy cream. It's an indulgent, melt-in-your-mouth centerpiece that’s as visually stunning as it is delicious. Whether served as a hearty vegetarian main or a shareable side dish, this warm and cheesy delight captures the cozy flavors of fall in every bite. Easy to prepare with minimal ingredients, it’s the ultimate comfort food for any gathering.
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Ingredients
- 1 whole medium-sized pumpkin
- 200 grams crusty bread
- 150 grams Gruyère cheese
- 50 grams Parmesan cheese
- 200 ml heavy cream
- 2 whole garlic cloves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Carefully cut the top off the pumpkin to create a lid and scoop out the seeds and stringy pulp inside. Set aside the cleaned pumpkin.
Step 3
Cube the crusty bread into 1-inch pieces and set aside.
Step 4
Grate the Gruyère and Parmesan cheeses, keeping them separate.
Step 5
Mince the garlic cloves finely.
Step 6
In a large bowl, combine the bread cubes with Gruyère cheese, garlic, thyme leaves, salt, black pepper, and a drizzle of olive oil. Mix well to evenly coat the bread in the seasoning.
Step 7
Fill the hollowed-out pumpkin with the prepared bread and cheese mixture. Fill until just below the rim of the pumpkin.
Step 8
Slowly pour the heavy cream over the stuffed bread, allowing it to soak and settle into the mixture.
Step 9
Top the filling with grated Parmesan cheese for a golden, cheesy crust.
Step 10
Place the pumpkin on a baking sheet and brush the exterior lightly with olive oil to help it roast beautifully.
Step 11
Cover the pumpkin with its lid and bake in the preheated oven for 60 minutes.
Step 12
Remove the lid and continue baking for an additional 30 minutes, or until the pumpkin is tender when pierced with a knife and the cheese is bubbly and golden brown.
Step 13
Allow the pumpkin to cool slightly before slicing into wedges to serve. Enjoy!
Nutrition Facts
| Serving size | (4628.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3188.3 |
| Total Fat 154.5g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 409.5mg | 0% |
| Sodium 4862.5mg | 0% |
| Total Carbohydrate 355.6g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 28.1g | |
| Protein 106.8g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 2317.2mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 4141.1mg | 0% |
Source of Calories