You absolutely have to make this pumpkin fondue! It is so melty and gooey and delicious and it would be perfect during the Thanksgiving holiday…either as an appetizer to the big meal or at some other point throughout the weekend. And despite the large number of steps, it’s actually really easy and looks totally gourmet.
– 1 small sugar pumpkin
– 15-inch baguette, cut into 1/2 inch slices
– 1/3 lb Emmentaler cheese, rind removed and shredded
– 1/3 lb Gruyere cheese, rind removed and shredded
– 1 tbsp flour or cornstarch
– 1 tbsp olive oil
– 1 garlic clove, minced
– salt + pepper
– 1/2 cup heavy cream
– 1/2 cup broth (chicken or veggie)
– 2 tbsp dry white wine
– 1 tbsp fresh lemon juice
– 1/2 tsp dry mustard
– pinch of freshly grated nutmeg
– paprika (for garnish)
– onion powder + garlic powder (for roasting pumpkin seeds)
Preheat oven to 450 degrees. Arrange 8-10 baguette slices on sheet pan and bake until golden brown, about 7 minutes. Cool and crumble into bread crumbs.
Start with a small sugar pumpkin (NOT the big kind you use for jack-o’-lanterns).
Cut a 3-inch circle around pumpkin stem and remove top.
Scrape out pumpkin seeds and fibers from interiors and tops. (Save the seeds to make roasted pumpkin seeds!)
Mix olive oil and garlic and rub on the inside of the pumpkin.
Season with salt and pepper. Roast for about 20-30 minutes.
Whisk cream, broth, nutmeg, dry mustard, wine, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
Freshly grated nutmeg is best
Place shredded cheeses in a large ziplock bag with flour or cornstarch and shake to coat cheese. (This will help it be less stringy).
Remove pumpkin from oven and stuff them by making 3 layers in each pumpkin in the following order: toasted bread crumbs, cheese, cream mixture. Repeat until pumpkin is filled.
Depending on the size of the pumpkin, you might not use all of the cheese or cream.
Cap pumpkin and roast for an hour. Give it a stir, and continue roasting if needed.
When everything is melted and pumpkin is tender, remove and arrange on a platter with remaining baguette slices.
Sprinkle with paprika and roasted pumpkin seeds (if using).
(*Note: this won’t be smooth like a traditional fondue, more like a cheesy spread).