Daniel Boulud’s Stuffed Cheese Pumpkin with Black Rice, Mushrooms and Cheese

Serves 10 to 12

1 cheese pumpkin, approximately 10-12 pounds

Salt and freshly ground white pepper

1/2 tsp. each ground cinnamon, nutmeg, ginger, and clove

4 T butter, divided in two

2 cloves garlic, peeled, finely chopped

1 yellow onion, peeled, finely chopped

1 lb. button mushrooms, washed and quartered

2 cups black rice

5 cups water

3 sprigs thyme

1 sprig sage

½ cup heavy cream

1/2 cup toasted pumpkin seeds

1/4 lb. parmesan cheese, grated


Preheat the oven to 300°F.

Turn the cheese pumpkin upside down, and with a small serrated paring knife, remove a circular cap wide enough to fill the pumpkin with stuffing (approximately 7 inches in diameter).

Sprinkle the inside of the pumpkin with salt and pepper and the cinnamon, nutmeg, ginger and clove.

Center the pumpkin on a sheet tray and bake in the oven for 45-50 minutes.

Meanwhile, set a large sauce pot over medium heat.

Melt 2 tablespoons of the butter and add the garlic and onion, then the mushrooms.

Sauté for 4 minutes then add the rice, water, and salt.

Bring to a simmer, cover, and cook for 45 minutes, or until the rice is completely cooked through.

Stir in the cream and continue cooking, on low, 5 minutes.

Remove the pumpkin from the oven and turn up the temperature to 375°F.

Pour the cooked rice and mushrooms into the pumpkin and brush the sides of the pumpkin with the remaining butter; return it to the oven for another 20-30 minutes, or until the pumpkin flesh pierces easily with a fork.

To serve, top the pumpkin with the grated parmesan cheese and pumpkin seeds.