Le Potiron Tout Rond (Stuffed Pumpkin)

Cut off the edges of the bread and place on a cookie sheet. Toast in a 350-degree oven for 15 minutes, turning occasionally to make sure they do not burn. Put in a bag and use a rolling pin to finely crumble. Using a large sauté pan, melt the butter and cook the chopped onions until translucent. Add the bread crumbs, salt, pepper, sage, nutmeg and grated Swiss cheese to the onion mixture.

Cut off the top of the pumpkin or squash and clean the inside out well. Save the top. Place the bread crumb mixture inside the cavity of the pumpkin or squash. Fill with cream or half-and-half to within 2 inches of the top of the squash. Place the top back on the pumpkin or squash and bake at 400 degrees for at least 2 hours or until the stuffing sets up. Serve in the pumpkin, scoop out the stuffing mixture with the pumpkin or squash.