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Anyone tried Ruth Reichl's recipe for Swiss Pumpkin?

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I came across the recipe in Comfort me with Apples and it sounds delicious. It's basically sort of strata with bread, cheese, eggs and milk or cream baked inside a hallowed out pumpkin. I'm just curious if anyone has tried it and whether it's worth making this weekend. Thanks!

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  1. I made this over the weekend and it's awesome! I hollowed out a 4 pound pumpkin and then alternated layers inside of cubed baguette and shredded gruyere filled to the top. Mixed two eggs with a cup of milk and some salt and pepper and poured over the top. I replaced the lid and baked for about two hours at 350. The inside is like a savory bread pudding that geets all gooey. Scooping out some of the pumpkin along with the cheesey goodness cuts the richness.

    3 Replies
    1. re: mollyomormon

      Thanks for reporting back! Sounds like a good dish to keep in mind for vegetarians (though it's probably just as yummy for omnivores :)

      1. re: 4Snisl

        you're right, it would be great for either. With it we made sort of a deconstructed pumpkin ravioli where we layered crepes in a baking dish with ricotta and pumpkin filling mixed with nutmeg and salt and pepper. While it was baking made a sage brown butter sauce with some toasted pine nuts and then served like pieces of lasagna with the sauce spooned over the top. It was an amazing pumpkin feast!

      2. re: mollyomormon

        And I thought Julia's recipe for Stuffed Pumpkin was fabulous. Many thanks for this variation.