Monday, October 28, 2013

Cheese-Stuffed Pumpkin (S)

This dish, made by friend, Jen Boucher is a real eye pleaser for this holiday season.  Beautiful and tasty. 

Here's the recipe:

Cheese-Stuffed Pumpkin
by:  Jen Boucher

Cut the top off of a pumpkin or squash.
Scoop out the insides.
Shred 8oz Swiss Cheese
Mince 2 Garlic cloves
Toast & Chop up 4-5 Joseph's Pitas
Preheat oven to 350 degrees. Toss garlic and pita together in a bowl. Sprinkle Salt, Pepper and Nutmeg into the pumpkin. Spread in a layer of pita. Top with a layer of shredded cheese. Continue layering (don't forget the seasoning) until the pumpkin is full.
Pour 1 1/2 pints heavy cream into the pumpkin. Bake 2 hours.