Pumpkin, Swiss Serves 4

Preheat oven to 350. Carefully cut a 1-inch slice off the top of the pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make 3 layers each of toast and cheese in the pumpkin cavity, alternating layers and ending w cheese. Whisk together the half-and-half, eggs salt, pepper and nutmeg and slowly pour the mix into the pumpkin. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours. Serve by scooping out the pumpkin flesh w the bread and cheese.

Pumpkin 1 about 4.5 lb
Bread 14 “-inch baguette cu in .25″” slices, toasted lightly”
Cheese 0.25 gruyere, grated
Half and Half 1.75 c
Egg 2 large
Salt 1.5 tsp kosher
Pepper 1 tsp
Nutmeg 0.25 tsp