ROAST PUMPKIN WITH CHEESE "FONDUE"
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in lower third.
- Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
- Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
- Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
- Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
- Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
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Yaira Prado
[email protected]I followed the recipe exactly, but my roast pumpkin was undercooked. I had to put it back in the oven for an extra 15 minutes.
Charbel Jarjoura
[email protected]This recipe was too bland for my taste. I had to add a lot of extra seasoning to make it palatable.
raianne_ babwah
[email protected]I'm not sure what I did wrong, but my cheese fondue didn't turn out right. It was too thick and didn't melt properly.
MD Minaj
[email protected]This recipe is a great way to use up leftover pumpkin. It's also a great way to get your kids to eat their vegetables.
Amrit Yadav
[email protected]I can't wait to make this recipe again. It's definitely a keeper.
Lx. Khan
[email protected]This dish is so versatile. I've served it with chicken, beef, and pork. It's always a hit.
patricia towett
[email protected]I've tried other roast pumpkin recipes before, but this one is by far the best. The cheese fondue really takes it to the next level.
Mehroo king Vlogs
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
TABITHA WANYOIKE
[email protected]This is a great recipe for a fall dinner party. It's elegant and delicious.
Kareem Randall
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The cheese fondue really made it.
Yad Yad
[email protected]I made this for a party and it was a huge success! Everyone loved it.
Wissam Saaty
[email protected]This was my first time making roast pumpkin with cheese fondue and it turned out great! The instructions were clear and easy to follow.
Savannah Criado
[email protected]I've made this recipe a few times now and it's always a hit. My friends and family love it!
Emily Cabeo
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Manna Begum
[email protected]This is a great recipe! The pumpkin was roasted to perfection and the cheese fondue was rich and flavorful. I followed the recipe exactly and it turned out perfectly.