Roasted Stuffed Pumpkin with Cheesy Leeks
A show-stopping vegetarian centerpiece featuring a whole roasted pumpkin used as an edible bowl. It is filled with a rich, creamy cheese and leek fondue sauce, topped with a crunchy walnut and breadcrumb crust.
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🍳 Cooking Flow
Hollow out the pumpkin, season inside with oil, spices, and nutmeg, then roast at 180°C (350°F) for 1.5 hours. → Slowly sauté sliced leeks, garlic, and thyme in butter and oil until tender, then add flour, milk, and grated cheeses to make a rich sauce. → Spoon the pumpkin's roasted broth into the cheesy leek sauce, then pour the mixture into the roasted pumpkin. → Top with crushed walnuts and breadcrumbs tossed in olive oil. → Bake for another 20 minutes until bubbling and golden, then serve.
Cooking Steps
Brief Cooking Order
Hollow out the pumpkin, season inside with oil, spices, and nutmeg, then roast at 180°C (350°F) for 1.5 hours. → Slowly sauté sliced leeks, garlic, and thyme in butter and oil until tender, then add flour, milk, and grated cheeses to make a rich sauce. → Spoon the pumpkin's roasted broth into the cheesy leek sauce, then pour the mixture into the roasted pumpkin. → Top with crushed walnuts and breadcrumbs tossed in olive oil. → Bake for another 20 minutes until bubbling and golden, then serve.
Introduction
A show-stopping vegetarian centerpiece featuring a whole roasted pumpkin used as an edible bowl. It is filled with a rich, creamy cheese and leek fondue sauce, topped with a crunchy walnut and breadcrumb crust.
Step 1
Carefully cut the top lid off the whole pumpkin and scoop out all the seeds and stringy fiber from the cavity.
Step 2
Season the inside and rim of the hollowed pumpkin with olive oil, salt, black pepper, and freshly grated nutmeg.
Step 3
Place the prepared pumpkin in a snug-fitting baking dish or pan and roast in the oven at 180°C (350°F) for 1 hour and 30 minutes.
Step 4
Trim, halve lengthwise, wash thoroughly, and slice the leeks. Slice the garlic cloves.
Step 5
Heat olive oil and butter in a large pan over medium-high heat. Add the sliced garlic and thyme leaves.
Ingredients List
Important Notes
You can prepare this dish a day in advance (up to stuffing and topping) and keep it in the fridge; simply bake before serving.
Save the scooped pumpkin seeds to wash and roast as a snack, or save to plant for next year.
Do not boil the cheese directly on high heat; turn off the flame and let the residual heat of the white sauce melt the cheese smoothly.
The flavorful juices collected inside the roasted pumpkin add immense depth when stirred back into the cheese sauce.
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