The "Paul Bocuse"

The boots and scarves have been dug up from their hibernation, warm apple cider rests in my mug, and a new fall recipe has been conquered! I've been cooking (and by that I mean experimenting) a lot lately and decided to try out a recipe you could call

"cheesy-creamy-gooey heaven in a pumpkin" created by the great Chef Paul Bocuse. It's really quite simple and wonderfully delicious. Check out the recipe below:

THE "PAUL BOCUSE"

1 small pumpkin, about 4 pounds (I used 2 pumpkins that were more like 2-3 pounds)

1 3/4 cup heavy whipping cream

2-3 garlic cloves, peeled and chopped

salt, pepper, nutmeg (to taste)

1 1/4 cups freshly grated Gruyere cheese ( you can add Beaufort, Emmental, Appenzeller, or any other melting cheese your little heart desires)

Preheat oven to 400˚ F. Cut off the top quarter of the pumpkin to make a lid and set aside. Scoop out the seeds and stringy insides using a spoon. Heat the heavy cream with the garlic, salt, pepper, and nutmeg to a simmer. Remove from heat, cover, and let infuse for about 20 minutes.

Pour the infused cream into the pumpkin cavity. Mix in the cheese, put on the lid, and place in a roasting pan. Bake for 1 1/2 to 2 hours, until the pumpkin flesh is tender when pierced with a fork and the outer skin is nicely burnished. You can turn down the heat slightly if your pumpkin is getting too brown.

Once it's out of the oven, stir it up making sure to scoop some pumpkin flesh into the cheesy goodness, grab a baguette, and enjoy!