10/26/2026
Perhaps one of the worst photos of one the the best dishes we’ve ever cooked!
Meet “Potimarron rôti au Fromage coulant,” whole cooked pumpkin with cheese. I read about it yesterday morning, and Neal made it a couple hours later.
I took a pie pumpkin, cut off a lid that left a 4” diameter opening, the size of a whole Prix de Diane, and cleaned out the seeds.
Neal coated the inside of the pumpkin with olive oil and put in three coarsely chopped shallots and a generous handful of thyme, then baked the pumpkin until tender, added the Prix de Diane into the pumpkin and baked until the cheese was soft.
He also tossed quartered potatoes into the baking sheet when the pumpkin started baking, flipping them over after adding the cheese. I baked off a loaf of French bread.
The pumpkin was infused with the flavor of the shallot and thyme, and eating some cheese with the pumpkin on a hunk of bread- wowza!
We sat on the couch and did nothing but eat this for the entire afternoon. A delicious way to relax.
