Gruyere Stuffed Pumpkins

November 1, 2017

Kory Cheshier

A savory recipe bound to be the centerpiece at your next fall gathering.

Ingredients

½butternut squash

¼ sticksalted butter

2 teaspoonsorange zest

1 tablespoonhoney

2 teaspoonscinnamon

salt to taste

4small edible pumpkins

2russet potatoes, peeled and diced into ¼” pieces

1white onion, peeled and diced into ¼” pieces

½ lbgruyere cheese, cut into ¼” pieces

2 tablespoonssalted butter

2 teaspoonsfresh thyme

2 tablespoonsminced garlic

¾ cupsheavy cream

salt to taste

Preparation

Using a spoon, scoop seeds out of squash. On a lined sheet pan, lay butternut squash face up and rub with half of butter.

Roast at 350 for 20 minutes, or until soft.

Scoop squash from rind and place in food processor with second half of butter, orange zest, honey, and cinnamon.

Blend until smooth.

Remove tops from pumpkins and hollow out with a spoon.

Melt butter in skillet over medium heat, add onions, lower heat to low, cook onions until soft and caramelized.

In a pot, add potatoes, caramelized onions, gruyere, thyme, garlic, salt, and heavy cream and mix thoroughly. Cook over med heat until cheese has melted.

Add heated mixture to pumpkins evenly and roast pumpkins at 350 for 15-20 minutes.

Top with Butternut squash puree and serve.