Comté-Stuffed Pumpkin
 
 
This sultry squash is stuffed with sweet, nutty Comté, cream, broth, and a little toasted baguette to soak it all up. The whole thing is roasted until the flesh caramelizes and the brew within bubbles with hot, cheesy decadence. Pour yourself a dark, malty ale to enjoy with this wicked feast.
Author:
Ingredients
  • 1-1lb squash
  • 1-2 teaspoons olive oil
  • ¼ cup vegetable or chicken broth
  • ½ cup cream
  • 6 oz Comté, shredded at room temp
  • 3 thick slices of baguette, lightly toasted
  • Salt and pepper
Instructions
  1. Preheat your oven to 450F.
  2. Slice the top off the pumpkin and scoop out all the strings and seeds.
  3. Place on a baking sheet. Season the inside with salt and pepper, and rub olive oil over the outside.
  4. Place a slice of baguette inside the squash and cover with a big handful of Comté. Add another slice of baguette and top with more Comté. Continue layering, finishing with the rest of the cheese.
  5. Whisk the broth and cream, and pour inside the pumpkin, all over the cheese and bread. Grate a little black pepper over it.
  6. Put the top back on the squash, and bake in the oven until fork-tender, about 35-40 minutes.
  7. Let cool for 5 minutes. To serve, scoop out the flesh and hot cheese into bowls and go to town!
Recipe by Comte USA at https://www.comte-usa.com/comte-stuffed-pumpkin/