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Ingredients
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Method
Method:
Preheat the oven to 180C.
Wash the pumpkin. Remove the top and keep as a lid. Scrape out any seeds and loose fibres from inside the pumpkin using a spoon. Set some seeds aside for roasting.
Sit the pumpkin onto a high sided roasting tray. Season the inside of the pumpkin with salt and pepper. Finely chop the cheese slices and place them inside the pumpkin along with the cream. Season well with salt and pepper. Add the pinch of nutmeg and a few sprigs of thyme. Mix together gently then place the pumpkin top back on like a lid. Brush the entire pumpkin with a little olive oil.
Bake for one hour then remove the top. Return it to the oven for 15 minutes so the cheese sauce begins to brown and bubble. Serve drizzled with honey and scatter the seeds inside, serve with the baguette slices for dipping.
Ingredients:
1 medium pumpkin
100g gouda cheese slices
100g emmental slices
250ml cream
Pinch nutmeg
Salt
Black pepper
Thyme
1 tsp honey
100g pumpkin seeds, reserve them from inside the pumpkin
1 tsp olive oil
Pinch sea salt
1 tsp paprika
To serve: 1 baguette, sliced
