ROASTED SQUASH WITH CHEESE FONDUE
This autumnal dish turns a classic cheese fondue into a sauce for whole roasted squash. The lightly caramelized squash are filled with the gooey fondue mixture and topped with crunchy, garlicky bread crumbs. When the squash are cut, the cheese sauce runs onto the serving plate, to be spooned back over the soft, amber slices. Serve this as a side dish to roasted meats or fish, or as a rich appetizer on its own. For the best presentation, choose squash that are about the same shape and size.
Provided by Melissa Clark
Categories dips and spreads, vegetables, appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat oven to 425 degrees. Cut the stem ends off the tops of the squash, then cut a small slice from the bottoms, if needed, so they stand up level. If you can't access the seeds from the top (if there's still some squash flesh blocking your way), cut a small round in the flesh and scoop out the seeds with a spoon.
- Drizzle squash with oil and season the insides with salt and pepper. Place squash on a rimmed baking sheet, and roast until tender and edges are golden, 25 to 35 minutes. (Squash can be roasted 8 hours ahead, kept at room temperature and then reheated just before serving.)
- Meanwhile, prepare the bread crumbs: In a medium bowl, stir together bread crumbs, oil, anchovies if using, garlic, thyme and red-pepper flakes.
- Heat a dry small skillet over medium heat, then stir in bread crumb mixture. Cook, stirring frequently, until golden brown, about 5 minutes. Scrape back into the bowl, and stir in lemon zest. (Bread crumbs can be made a day ahead, and stored airtight at room temperature.)
- Just before serving, make the fondue: In a large bowl, toss together Gruyère, Emmenthaler and cornstarch.
- In a medium pot, melt butter over medium-low heat. Stir in shallot and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute. Pour in wine and cream, and bring to a simmer, then stir in mustard powder, nutmeg and a generous amount of pepper. Reduce heat to medium-low, and add cheese, a handful at a time, stirring occasionally and waiting until melted after each addition.
- After cheese has all melted, leave pot on stove over low heat until mixture starts to bubble, stirring occasionally, 3 to 5 minutes. (Resist the temptation to stir too frequently or vigorously, as this can make the fondue grainy.) Taste and add a squeeze of lemon juice, if you like.
- Place squash on a rimmed serving platter, pour cheese sauce into cavities, and top with bread crumbs. To serve, slice each squash into quarters and scoop onto plates or bowls, spooning up the sauce.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED PUMPKIN FONDUE
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
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
PUMPKIN CHEESE FONDUE
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
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.
BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE
I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
- Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g
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- Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
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