Roasted Pumpkin With Cheese Fondue

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agnesrob
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2010/09/15 08:14:25 (permalink)

Roasted Pumpkin With Cheese Fondue

I found this recipe in an issue of Gourmet a couple of years ago. I've made it a few times. When I haven't been able to get a small pumpkin I have used an acorn squash but it is particularly good with pumpkin.
 
Roast Pumpkin with Cheese "Fondue" Gourmet | November 2008
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.
Yield: Makes 8 (main course) servings
Active Time: 25 min
Total Time: 2 hr
 
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
 
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.

Cooks’ note:
Pumpkin can be filled 2 hours before baking and chilled.
 




I will make this again a few times during the fall/winter seasons. The pumpkin I used was about 3 1/2 pounds so I halved the recipe. It's very rich and can be served as a side dish or vegetarian main dish. Very delicious!
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    analei
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    Re:Roasted Pumpkin With Cheese Fondue 2010/09/15 16:28:27 (permalink)
    MMM..that looks rich, comforting and tasty.
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