Beer & Cheese Stuffed Pumpkin

Directions

1. Heat an oven to 350 F.

   
   

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. While you wait for the fire, toast baguette slices on a baking sheet in the oven until the tops are browned. Set aside.
   

3. Using a sharp knife, cut a wide circle around the pumpkin stem and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin (compost or reserve seeds for another use). Season the pumpkin flesh with a drizzle of olive oil and The Usual, using your fingers to distribute the spices.
   

4. Combine the broth and beer in a measuring cup and mix the cheeses together in a bowl.
   

5. Place a layer of baguette slices in the bottom of pumpkin, and then cover with about ⅓ cup of cheese. Continue layering the bread and cheese, until the pumpkin is filled to within about 1/2" of opening. Slowly pour the broth mixture into the pumpkin, until it’s level with the bread (adding more of either liquid as needed to fill). Cover the pumpkin with its top and place it in a small cast iron skillet. Brush the outside surface of vegetable oil. 
   

6. When the coals are glowing red and covered with a fine gray ash, place the skillet over indirect heat and bake until pumpkin is tender and the filling is gently simmering and puffed, about 1 hour. Allow the pumpkin to rest at least 10 minutes. To serve, remove the top and slice the pumpkin in half vertically, and then slice halves into wedges and serve in shallow bowls, garnished with an additional sprinkling of salt as needed. Guests should use a spoon to scoop up the cheesy bread stuffing and tender pumpkin flesh, leaving the rind.