DANIEL BOULUD KITCHEN RECIPES

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STUFFED CHEESE PUMPKIN WITH GRUYERE, BACON AND WALNUTS ...



Stuffed Cheese Pumpkin with Gruyere, Bacon and Walnuts ... image

Chef Daniel Boulud makes a Thanksgiving side dish showstopper of a whole pumpkin stuffed with sourdough bread, gruyere, bacon, walnuts + sage.

Provided by Chef Daniel Boulud

Number Of Ingredients 28

1 kabocha squash (or ½ butternut squash)
halved and seeded
2 tablespoons olive oil
Salt and pepper
1 cheese pumpkin
approximately 10 to 12 pounds
1 loaf sourdough bread
1 clove garlic
peeled and halved
¾ pound smoked bacon
cut into ¼-inch-thick batons
1 onion
diced small
¾ pound black trumpet mushrooms
or any mushroom of your choice
½ pound Gruyere cheese
grated
½ pound Fontina cheese
grated
½ cup walnuts
toasted and chopped
4 cups cups half-and-half
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon ground ginger
½ teaspoon ground nutmeg
10 sage leaves
finely chopped

Steps:

  • Preheat the oven to 350°F
  • Rub the inside of the kabocha squash with olive oil and sprinkle with salt and pepper
  • Place flesh-side down on a sheet tray lined with aluminum foil and bake until cooked through (check with the tip of a paring knife), 40 minutes to 1 hour
  • Set aside to cool
  • Turn the cheese pumpkin upside down and, using a sharp knife, carefully remove a circular cap approximately 10 inches in diameter
  • Cut the sourdough bread into 1-inch-thick slices and toast
  • Lightly rub the toasted bread with the cut side of the garlic, then dice each slice and place the pieces in a large mixing bowl
  • In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy
  • Add the onions and cook, stirring occasionally, until tender
  • Toss in the mushrooms and cook, stirring occasionally, for about 3 minutes, then season with salt and pepper
  • Transfer the mixture to the bowl with the diced bread
  • When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice
  • Add the squash, Gruyere, Fontina and walnuts to the bowl with the bread and mix the stuffing well
  • In a separate bowl, whisk together the half-and-half with the ground spices, sage and salt and pepper to taste
  • Sprinkle the inside of the pumpkin with salt and pepper and fill the cavity with the stuffing
  • Pour the half-and-half mixture into the pumpkin until the liquid reaches the rim
  • Return the cap to the pumpkin and place it on a foil-lined baking tray
  • Bake until the pumpkin is cooked through, 1 ½ to 2 hours
  • Serve warm, scooping out a bit of the pumpkin flesh from the sides, along with the stuffing

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