Ingredients
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1 small pumpkin
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2 tablespoons butter, melted
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1 pinch nutmeg, for baking the pumpkin
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1 pinch cinnamon, for baking the pumpkin
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1 1/2 tablespoons olive oil
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3 scallions, finely sliced
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2 garlic cloves, minced
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8 ounces emmenthaler cheese, grated
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8 ounces gruyere cheese, grated
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1 cup sherry wine or 1 cup dry white wine
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1 tablespoon cornstarch, mixed to a smoothpaste with some water
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grated nutmeg
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1/4 teaspoon cinnamon
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paprika
Instructions
- Cut a slice off the top of the pumpkin and scoop out seed.
- Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
- Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
- Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
- Season with salt, pepper, nutmeg and cinnamon.
- Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
- Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
- Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.