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:
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.