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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SC Boss
[email protected]This dish was a bit too sweet for my taste.
Philippa Baafi
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The cheese fondue was a great addition.
Jazelyn Deann
[email protected]This dish was a bit too rich for my taste, but it was still good.
Zandile Mkhabela
[email protected]This dish was easy to make and turned out great. The cheese fondue was especially good!
actions3 and rezero (god of everything)
[email protected]I would definitely make this dish again. It was a big hit with my family and friends.
Play Stor
[email protected]This dish was a bit too bland for my taste.
Mike Brown
[email protected]I followed the recipe exactly and the dish turned out great. The roasted pumpkin was perfectly tender and the cheese fondue was creamy and flavorful.
Mohammod amirali Amir ali
[email protected]This dish was a bit too sweet for my taste.
David Atchison
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The cheese fondue was a great addition.
Skyler Apollis
[email protected]This dish was easy to make and turned out great. I would definitely make it again.
Tuvshinzaya Tuvshinzaya
[email protected]The cheese fondue was a bit too thick for my liking, but the roasted pumpkin was delicious.
Sanu magar
[email protected]This dish was a bit too rich for my taste, but it was still good.
Givone
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of roasted pumpkin and cheese fondue is irresistible.
bts& blackpink
[email protected]This dish was easy to make and turned out great. The cheese fondue was especially good!
ali butt 302
[email protected]I'm not usually a fan of pumpkin, but this dish changed my mind. The roasted pumpkin was sweet and flavorful, and the cheese fondue added a delicious savory touch.
Aal Habib
[email protected]This roast pumpkin with cheese fondue was a hit at our dinner party! The pumpkin was perfectly roasted and the cheese fondue was rich and creamy. Everyone loved it!