Cheesy Bread Pumpkin

[tielan]

In February and March I had a big vine of baby pumpkins growing up a tree, with quite a few pumpkins hanging off it:



Luckily, I've had this Cheesy Bread Pumpkin recipe in my sights ever since I started trying to grow small pumpkins suitable for single eating...

( recipe )

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Notes and Adjustments and Opinion
I never have the specific cheeses that they suggest in these recipes, so I usually just replace with Australian Tasty Cheese ("Tasty" is the type of cheese, like "Emmental" or "Camembert" or "Pepper Jack" - it's a kind of cheddar, I think), and whatever else happens to be in the cheese drawer at the time that will provide the necessary meltiness, cheesiness, or required flavour to the dish. I think this time it was the Tasty cheese, some leftover truffle brie, and a bocconcini ball.

Whatever.

I may have overstuffed the pumpkin (note the burn stains where it overflowed) but it was superb hot deliciousness on a chilly, wet March evening.

I will absolutely be making this again.