Stuffed Cheese Pumpkin

Rinse the whole pumpkin. Cut a lid and set aside. Remove the seeds, spongy interior and a little flesh.

Cut toast or white bread into slices, toast on both sides, then cut into cubes.

Preheat the oven to 175 °C. Fill the hollowed pumpkin alternately with a layer of bread cubes, grated cheese and a few tablespoons of crème fraîche and season. Continue in this way until the pumpkin is 3/4 full. Finish with a layer of crème fraîche. Put the lid on and wrap the pumpkin in aluminum foil. Bake squash on the lowest rack of the oven for about 2 hours.

Remove foil and lid to serve. Scoop off pumpkin flesh accurately with a ladle and mix together with bread-cheese mixture. Divide evenly among preheated plates, grind over with enough pepper from the mill.

Tip The pumpkin is cooked when a long, thin toothpick can be easily inserted into the pumpkin flesh.

Karina Schmidt: The second time I left out diced bacon and added to the filling, tastes stronger and better.

:Last change: : Karina Schmidt

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