Welcome to thyme & butter recipe club, a monthly newsletter where I share my favorite recipes. Thank you for being here! πΏπ
If youβve stumbled across this post but are not yet subscribed, allow me to help you with that:
This recipe takes some of my most favorite things and blends them together. Weβve got cheese, weβve got bread, weβve got the opportunity for an adorably themed table scape, and weβve even got the royal family.
Back when Meghan Markle was a life and style blogger, wrote a post about pumpkin fondue. Her entire blog has since been wiped from the internet, but a handy combination of Pinterest and The Wayback Machine have immortalized much of her previous content, including the bones of this recipe. By sticking this little pumpkin in the oven, weβre doing our part in preserving royal history. Weβre basically anthropologists!
When I recreated this dish, I was impressed by how simple and delicious it was. It certainly makes for a lovely autumnal appetizer, and itβs just too freaking cute.
Hereβs how you make it!
Ingredients:
1 small pumpkin, about 4ΒΌ pounds
1 baguette (cut into ΒΌ inch thick slices, toasted)
ΒΌ pound Gruyere cheese, grated
1ΒΎ cups half and half
2 large eggs
1Β½ teaspoons kosher salt
1 teaspoon black pepper
ΒΌ teaspoon nutmeg
Instructions:
Preheat oven to 350 degrees.
Carefully cut off the top of the pumpkin, as if you were carving it.Β Reserve the top, then scoop out and discard the seeds and strings.
Make 3 layers each of the toast and cheese in the pumpkin cavity, alternating layers and ending with cheese.
Whisk together the half and half, eggs, salt, pepper and nutmeg and slowly pour the mixture 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 with the bread and cheese.
Enjoy!
I would love to know what youβre cooking and baking this fall, respond to this email or leave me a comment with your spooky season favorites! ππ»π
Find me on Instagram and Pinterest π
All past recipes will be available in the archive, so you never have to worry about missing one! Feel free to forward this email to a friend, coworker, or family member!
Thank you for reading thyme & butter. These posts are public so you are always welcome to share them! π§π