Le Potiron Tout Round

Ingredients

• 1 (6 inch diameter) pumpkin - clean out seeds and lightly scrape inside of pumpkin
• 2/3 cup sliced onions
• 6 tablespoons butter
• 1 1/2 cups freshly made bread crumbs
• 1/2 cup grated Swiss cheese
• 1/2 teaspoon salt
• Pinch of pepper
• Pinch of nutmeg
• 1/2 teaspoon sage
• 2 cups light cream

Instructions

1. 1
   Lightly salt the pumpkin's cavity, saute onions in butter.
2. 2
   Mix bread crumbs, cheese, sat, pepper, nutmeg, and sage in with onions.
3. 3
   Loosely stuff pumpkin with onion, cheese, bread crumb mixture leaving about 1 inch of head room. Put bay leaf on top.
4. 4
   Pour enough cream over just to get to the top of the stuffing without completely covering the stuffing. Replace the pumpkin's top.
5. 5
   Put stuffed pumpkin in a shallow buttered dish (the same one you plan to serve in since the pumpkin can't be moved to another dish after it bakes- 8 inch quiche dish works well, as does a glass pie pan).
6. 6
   Bake 1 1/2 hours at 400 degrees. Reduce to 350 degrees for 1/2 hour. (cover with foil if pumpkin browns too much.)
7. 7
   To serve, scoop out some of the pumpkin squash along with the creamy, cheesy stuffing.