Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roast Pumpkin With Cheese Fondue
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- #89199
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 (15 inch size) baguette, cut into 1/2 inch slices
7 pounds whole pumpkin
1/2 teaspoon salt
1 1/2 cup heavy cream
1 cup chicken broth
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups grated Gruyere cheese
2 1/2 cups Emmental cheese
1 teaspoon olive oil
directions
Preheat oven to 450 degrees F with rack in lower position. Toast baguette slices in single layer on baking sheet until crisp, about 7 minutes. Cool.
Remove top of pumpkin by cutting 3 inch circle around stem. Scrape out seed and loose membranes. Season inside with first measure of salt. Whisk cream, broth, nutmeg, remaining salt and pepper in bowl. Mix cheeses together in separate bowl.
Put layer of toasted bread in bottom of pumpkin, cover with 1 c. cheese mix and 1/2 c. cream mix. Continue layering bread, cheese and cream until pumpkin is filled to within 1/2 inch from the top, using all of the cream mix. You may have some cheese mix left over.
Cover pumpkin with top and put in oiled roasting pan. Brush outside of pumpkin with olive oil. Bake until pumpkin is tender and filling is puffed, about 1 1/4 to 1 1/2 hours.
added by
buckyt
nutrition data
Nutritional data has not been calculated yet.
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