Baked Pumpkin Fondue Recipes

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BAKED PUMPKIN FONDUE



Baked pumpkin fondue image

Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue

Provided by Sarah Cook

Categories     Dinner, Starter, Supper, Treat

Time 2h20m

Yield Serves as many as you like

Number Of Ingredients 13

1 whole squash or pumpkin - choose a size to match the number of people you want to feed
small roasted or boiled potatoes , to serve
crusty bread , to serve
breadsticks , to serve
chicory leaves, to serve
100g emmental , grated
100g gruyère , grated
100g mature cheddar , grated
1 tbsp cornflour
100g crème fraîche
2 tbsp white wine
1 shallot , finely chopped
1 garlic clove , crushed

Steps:

  • Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
  • Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.

Nutrition Facts : Calories 332 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

ROAST PUMPKIN WITH CHEESE "FONDUE"



Roast Pumpkin with Cheese

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

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
1 tablespoon olive oil

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.

PUMPKIN CHEESE FONDUE



Pumpkin Cheese Fondue image

This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.

Provided by Rita1652

Categories     Cheese

Time 1h

Yield 1 small pumpkins

Number Of Ingredients 14

1 small pumpkin
2 tablespoons butter, melted
1 pinch nutmeg, for baking the pumpkin
1 pinch cinnamon, for baking the pumpkin
1 1/2 tablespoons olive oil
3 scallions, finely sliced
2 garlic cloves, minced
8 ounces emmenthaler cheese, grated
8 ounces gruyere cheese, grated
1 cup sherry wine or 1 cup dry white wine
1 tablespoon cornstarch, mixed to a smoothpaste with some water
grated nutmeg
1/4 teaspoon cinnamon
paprika

Steps:

  • Cut a slice off the top of the pumpkin and scoop out seed.
  • Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
  • Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
  • Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
  • Season with salt, pepper, nutmeg and cinnamon.
  • Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
  • Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
  • Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.

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