Roast Pumpkin Fondue

  • Difficulty: Medium
  • one hour and 15 minutes
  • 6 servings

You’ve got to love this slightly new interpretation of classic Swiss fondue. Stuff the baked pumpkin with the 5 types of cheese and bake it again to get a really rich and deliciously cheesy piece of work. The aromas of melted cheese and baked pumpkin go hand in hand to offer you a creamy and fabulous experience.

Ingredients Needed for Roast Pumpkin Fondue

1 medium sugar pie pumpkin
2 tablespoons of vegetable oil
½ cup cream cheese
½ cup emmental, grated
½ cup mascarpone
½ cup cheddar, grated
2 garlic cloves, diced
½ cup low moisture mozzarella, grated
1 shallot, chopped
1 tablespoon cornmeal
¼ cup white wine

How to Cook Roast Pumpkin Fondue

  1. Cut the top of the pumpkin, scoop the seeds and strings out, drizzle the oil on the pumpkin’s rim, and bake for 35 minutes at 360⁰F/180⁰C.
  2. Add the cream cheese, Emmental, mascarpone, Cheddar, garlic, mozzarella, shallot, cornmeal, and white wine to a bowl. Mix all the ingredients until smooth using a spatula.
  3. Fill the pumpkin with the cheese mixture, then bake for 30 minutes at 360⁰F/180⁰C.
  4. Serve with baguette slices.

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