Cheese and Sourdough-Stuffed Pumpkin

Instructions

1. Heat oven to 325°F. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until toasted. Cool on a wire rack. 
2. Meanwhile, remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds and fibers. Season with salt and pepper. Line another rimmed baking sheet with aluminum foil; place pumpkin bottom on pan.
3. Increase oven temperature to 425°F.
4. Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper. Cook mushrooms just until juices begin to release, stirring occasionally. Remove from the heat; cool slightly.
5. Meanwhile, bring the cream, garlic, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring frequently. Remove from the heat.
6. Combine the Grand Cru®, Pleasant Ridge Reserve and swiss in a large bowl.
7. Spoon a sixth of bread cubes into the pumpkin, covering the bottom. Top with a sixth of mushroom mixture. Sprinkle with salt, pepper and 1 1/3 cups cheese blend. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times, starting with the bread cubes.
8. Place top on pumpkin. Bake for 50-60 minutes or until pumpkin is tender and filling is bubbly. Let stand for 10 minutes before serving.