Pumpkin with Cheese Bread Filling

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

2 small pumpkins (rondinis)
2 slices toast
200 g cheese (Gruyère or medieval Gouda), rated
300 g crème fraîche (with herbs) or herbal cream cheese
salt and pepper
Nutmeg, freshly grated

Instructions

Wash the rondinis, cut off the lid and scrape out the seeds with a spoon. Cut toast bread into cubes and toast in a pan with a little butter. Preheat the oven to 180 ° C. Fill the hollowed out rondinis in layers with bread cubes, cheese and crème fraîche (or cream cheese) and season. Keep doing this until the rondinis are filled. The top layer must be crème fraîche. Put the lid back on and wrap the rondinis in aluminum foil; Bake on the bottom shelf of the oven for about 2 hours. Remove the foil and lid to serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.