Preheat oven to 350°F (180°C).
Slice the top off the pumpkin and reserve it, hollow out the core, and discard all fibres and seeds.
Rub the inside with salt, pepper, and nutmeg, and daub with half the butter.
Put into a roasting pan and bake for 45 minutes or until tender. Set aside.
In a skillet, melt the remaining butter over medium heat, add the onion and garlic, and sauté until soft and translucent.
Add the wine, heat to simmering, then add all remaining ingredients, except sour cream, and stir until cheese melts.
Spoon the cheese mixture into the pumpkin, stir in the sour cream, replace the lid, and bake for about 20 minutes.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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