Sorry, littlek, I felt I was hijacking the thread as it was, and just gave a reference. The picture (only, with a description and not the recipe, that I could find) is in this month's Traditional Home. The recipe is on the website, along with more recipes for thanksgiving by french cooks... all of which sounded good. I'll go cut and paste the recipe... back in a minute.
Ok, here it is -
for the rest of the recipes, go to http://www.traditionalhome.com
and click on November Recipes..
Chef Philippe Bertineau's Baked Baby Pumpkins
6 baby pumpkins or 3 small halved
and seeded acorn squash
Salt and ground black pepper
1 cup white bread cubes
1/2 cup (2 ounces) shredded Swiss
or Gruyere cheese
3/4 cup milk
Olive oil (optional)
Parmesan Cheese Sauce (see recipe)
Preheat oven to 450. Wash pumpkins, if using, and cut top off each about 1 inch from stem keeping stem attached; set tops aside. Scoop out seeds with small, sharp-edged spoon. Season inside of pumpkins (or acorn squash halves) with salt and ground black pepper.
Divide bread cubes and cheese among pumpkins or squash halves. Add 2 tablespoons milk to each. Replace tops on pumpkins. Wrap in foil. For squash halves, cover tops with lightly greased foil, leaving space so filling does not stick to foil. Place pumpkin shells or squash halves on baking sheet. Bake for 1 hour.
Unwrap squash halves or remove pumpkin tops. Shred pulp of each squash half or pumpkin with fork, mixing pulp with other filling ingredients. Replace pumpkin tops. If desired, brush outsides of pumpkins or squash halves with olive oil. Serve warm with Parmesan Cream Sauce. Makes 6 servings.
Parmesan Cream Sauce: In small saucepan bring 3/4 cup whipping cream and 2 tablespoons milk to boil. Whisk in 1/3 cup grated Parmesan cheese until melted and smooth. Season to taste with salt and ground white pepper. Serve immediately or cover and chill. To serve, heat to boiling, whisking until smooth.
Makes about 1 cup.