Savory Stuffed Pumpkin with Sausage and Gruyère

“Linus: “Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”  Charles Schultz, The Great Pumpkin

With pumpkins readily available at this time of year, here is a fun way to serve one up.  You can stuff it with this delectable cheesy sausage mixture and bake it into the most satisfying comfort food.  I’ve often made a sweet stuffed pumpkin, my famous party pumpkin, but never a savory one.  Let me tell you, it is sensational.  It is reminiscent of a cheese fondue served in a pumpkin.  Love your breakfast bread pudding/casserole?  You can make your own recipe and bake it inside the pumpkin, following the directions below.  When this stuffed pumpkin comes out of the oven, get ready for oohs and aahs!  It is the equivalent to taking a soufflé out of the oven. Serve it with a green salad.