Description
A simple bread and cheese soup served into a baked squash, whose flesh will combine with the filling for a warming melt-in-the mouth fall dish. Adapted from a Ruth Reichl’s recipe.
Ingredients
Scale
- 2 little pumpkins (like kuri squash or similar)
- 8 slices of crusty country bread
- 8 thin slices of Raschera DOP cheese
- Freshly grated nutmeg
- Sage Powder
- Fresh ground sea salt
- 1 1/2 cups milk
- 1 1/2 cup vegetable broth
Instructions
- Preheat the oven to 450°F.
- Cut the top of each pumkin and remove seeds and loose parts from the inside of the pumpkins.
- In the meantime, toast bread in a skillet over medium heat.
- Salt the inside of the pumkins, then stuff them with alternate layers of bread and cheese, salting, grating nutmeg and spreading sage powder on each layer. Finish with cheese.
- Combine broth and milk and pour the liquid to fill the pumpkins.
- Cover pumpkins with tops and place them on a baking mold half filled with water.
- Bake for about one hour or until the flesh is tender. Serve hot.
- Prep Time: 30 mins
- Cook Time: 1 hour