Pumpkin coronary

Take a small pumpkin. Slice the top off. Scoop out all the crap. Fill
with 1/3 grated gruyere, 1/3 double cream, a knob of butter, pepper
and nutmeg. Replace the lid and bake at 180 C until the pumpkin is
tender and the filling is hot enough.

Scoop it out into bowls. Eat. Then go for a run to burn off some of
that tasty cholesterol.