Courtesy of Daniel Boulud
Serves 10-12
Preparation time: 20 minutes
Cooking time: 3 1/2 hours
1 cheese pumpkin, approximately 10-12 pounds
1 kabocha squash (or butternut squash)
2 tablespoons olive oil
1 loaf sourdough bread
1 clove garlic, peeled
3/4 lb. applewood smoked bacon, cut into approx 1/4 inch thick batons
1/2 cup toasted and chopped walnuts
1/2 cup toasted pumpkin seeds
1 bunch chives, sliced
1 lb Gruyère cheese, grated
5 cups half and half
1/2 teaspoon each: ground cinnamon, nutmeg, ginger, and clove
To taste, salt and pepper
Preheat oven to 350 F. Slice the kabocha squash in half, remove the seeds, rub the inside with olive oil, and sprinkle with salt and pepper. Lie the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (check with the tip of a paring knife).
Meanwhile, turn the cheese pumpkin upside down, and with a small serrated paring knife, remove a circular cap wide enough to later fill the pumpkin with stuffing (approximately 10 inches in diameter). Cut the sourdough bread into 1 inch thick slices and toast. Lightly rub the toasted bread with the clove of garlic. In a medium sauté pan over medium heat, add the bacon and cook, stirring, until crispy. Remove the bacon with a slotted spoon, drain on a paper-towel lined plate and set aside. When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice. In a mixing bowl, whisk together the half and half with the ground spices, and salt and pepper to taste. Sprinkle the inside of the pumpkin with salt and pepper. Begin filling the pumpkin by starting with a layer of bread, then half of the bacon, half of the walnuts, half of the pumpkin seeds, half of the chives, and half of the cheese. Pour in about half of the half and half mixture and lightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the half and half to reach the rim. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Bake for 1 1/2 to 2 hours, or until the cheese pumpkin is cooked though. Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.
The Cheese-Stuffed Pumpkin and other Thanksgiving dishes are available to order at Épicerie Boulud, chef Daniel Boulud’s gourmet market. Customers can order full Thanksgiving to-go package, or just a side, or a pie.
Épicerie Boulud Thanksgiving To-Go
Order online at store.danielnyc.com, through Nov. 26, noon
Pick-up Wednesday, Nov. 27
1900 Broadway (at 64th Street)
212-595-9606
