Cut the top out of the pumpkin and scrape out the innards. Save the seeds for another use, if desired.
SAVE THE LID! Oil the outside and microwave until slightly softened.
Toss the cheeses and thyme together in a bowl. In a large measuring cup or a bowl with a spout, combine the cream, milk, chardonnay, honey, nutmeg, and salt.
Toast the baguette slices and rub each slice with garlic. Lay a few baguette slices in a single layer inside the pumpkin. Top with some of the cheese mixture, then pour on some of the cream mixture. Repeat this until all of your ingredients are used up. (You might have a bit left over; no problem.)
Pop the top back on the pumpkin, place the pumpkin in an oven-safe dish. Roast at 375 degrees for about 1 to 2 hours, or until the pumpkin is tender all over. And the internal temperature is 150°. Let it stand for about 15 minutes before diving in.
Serve with toast rounds, raw veggies, crackers, or pita chips. Try to scoop a little pumpkin onto each bite.
What you need:
1 package frozen puff pastry thawed
2-3 peeled and sliced tart apples
1 TBS Dijon Mustard
1/2 LB sliced deli ham
Thin sliced brick or Swiss cheese
1 egg + 1 TBS water whisked together
Step by step:
Unfold the pastry and lay it on a parchment lined baking sheet. Spread the mustard to within a half inch of the edges of the pastry. Lay the ham out in the same area followed by the apple slices. Top with a thin layer of cheese. Arrange the second piece of dough on the top. Crimp the edges with a fork. Wash the dough with the egg wash using a pastry brush.
Bake for 20 -25 minutes at 400°. Cut with a serrated knife. Serve warm.