A Halloween Recipe

Last year, Don heard about a pumpkin souffle that sounded good. So I made it. It was really good, but very fattening - we ate way too much of it last year and decided that it should be a side dish rather than a main dish.

I took it to our church's tailgate potluck this noon and it was quite the hit! With 2.5 cups of Gruyere and 2.5 cups of Emmental cheeses, cream and French bread, how could it miss! All of that goes into a pumpkin and cooks for 1.5 hours. When it is done, it makes a very fun presentation and a delicious side to another entree.

I think it tastes like a very fancy grilled cheese sandwich, unless too much pumpkin gets into a bite. The cheese is somewhat stringy, but with the pumpkin mixed in with it, it tends not to be as gooey. It's hard to scrape the sides of the pumpkin without putting a hole in it (through which all the liquid would then leak), so we probably left a lot of good meat inside . . . but by the time we were done, there's wasn't much cheese left to mix with the pumpkin.

I can provide the recipe, if anyone is interested . . . it would make a very good side at Thanksgiving.