Recipes

Roast Pumpkin with Cheese “Fondue”

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Roast Pumpkin with Cheese "Fondue"

Roast Pumpkin with Cheese "Fondue"

amanda

Equipment

  • - Electric Cheese Fondue Pot

  • - Silicone Basting Brushes

  • - High-Speed Food Processor

  • - Serving Spoons with Long Handles

  • - Cheese Graters

  • - Oven Mitts and Pot Holders

  • - Cutting Boards with Non-Slip Bottoms

  • - Digital Kitchen Scale (Optional)

  • - Cheese Cloth or Fine Mesh Strainer

  • - Thermometer (optional)

  • - Mixing Bowls (Various Sizes)

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 450°F with rack in lower third.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5

Instruction 5

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.)
6

Instruction 6

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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