Whole Roasted Pumpkin Stuffed with Wild Mushrooms and Gruyère

Name: Whole Roasted Pumpkin Stuffed with Wild Mushrooms and Gruyère
Ingredients: 1½ tablespoons (20g) unsalted butter; 2 onions, thinly sliced; Kosher salt and freshly ground black pepper; 7 ounces (200g) wild mushrooms (such as chanterelle, porcini and slippery jack) cleaned and sliced; 1¾ fluid ounces (50mL) white wine; 6 thyme sprigs, leaves picked and roughly chopped; 6 ounces (170g) stale bread, sliced; One 4-pound (1,800g) heirloom-variety pumpkin (winter squash); 3½ fluid ounces (100mL) heavy cream; 3½ fluid ounces (100mL) mushroom, vegetable or chicken stock; 2 ounces (60g) grated Gruyère cheese; Cayenne pepper, for sprinkling; 1 tablespoon grated Parmesan; Extra-virgin olive oil, for rubbing

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This whole roasted pumpkin stuffed with wild mushrooms and Gruyère would make an excellent holiday main course or side dish.

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Ingredients

1½ tablespoons (20g) unsalted butter
2 onions, thinly sliced
Kosher salt and freshly ground black pepper
7 ounces (200g) wild mushrooms (such as chanterelle, porcini and slippery jack) cleaned and sliced
1¾ fluid ounces (50mL) white wine
6 thyme sprigs, leaves picked and roughly chopped
6 ounces (170g) stale bread, sliced
One 4-pound (1,800g) heirloom-variety pumpkin (winter squash)
3½ fluid ounces (100mL) heavy cream
3½ fluid ounces (100mL) mushroom, vegetable or chicken stock
2 ounces (60g) grated Gruyère cheese
Cayenne pepper, for sprinkling
1 tablespoon grated Parmesan
Extra-virgin olive oil, for rubbing