WHOLE WALNUTS RECIPES

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