ROASTED PUMPKIN STUFFED

WITH BREAD AND CHEESE

1 5-pound cooking pumpkin

1/2-pound loaf country-style bread

1 cup sour cream

6-ounces grated local cheese of your choice

Salt and pepper

2 tablespoons vegetable oil

Rinse the outside of the pumpkin and wipe dry. Using a        sharp knife and cutting at a slight angle so that the tip of the knife is angled downwards into the vegetable, cut off the top

of the pumpkin to form a lid. With a large spoon, scrape

out the seeds.

Cut the bread into thin slices and toast until golden brown.

Set aside.

Preheat the oven to 425°.

Line the pumpkin cavity with one layer of the bread, spread

with 4 tablespoons of the sour cream, and some of the cheese, and a generous sprinkle of salt and freshly ground pepper. Continue layering (4 layers in all), finishing with the

cheese. Set the top back on the pumpkin.

Cut a piece of aluminum foil large enough to wrap the entire

pumpkin. Brush the pumpkin lightly with the oil. Wrap the

pumpkin with the foil and place on a baking pan. Set in the

oven and bake about 1 hour and 40 minutes. The pumpkin is done when the skin has softened and a sharp knife can easily pierce through to the interior flesh.

Remove from the oven, discard the foil, and place the pumpkin on a serving platter. Carefully remove the lid and stir the interior mixture, making sure to incorporate the pumpkin into the other ingredients. Add salt and pepper to taste. Serve hot.

Adapted by Suzanne Butler

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