Name: Roast pumpkin fondue
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 mini pumpkins or round squash (about 500g each); 1 tsp corn starch (cornflour); 150 ml double cream; 250g grated Emmental cheese; 250g grated Gruyere cheese; 2 Tbsp Kirsch; Freshly grated nutmeg; To serve: croutons, toast, vegetable crudités, crostini, fresh bread, baguette

Roast pumpkin fondue

8 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

After the autumn harvest the winter festivity season starts, so it's good to have a few seasonal and delicious recipes for parties and get-togethers. This simple roast pumpkin fondue is one of those must-do dishes. It's easy to make, it's filling and comforting - and served with a few glasses of mulled wine it's a real people-pleaser!

Ingredients

4 mini pumpkins or round squash (about 500g each)
1 tsp corn starch (cornflour)
150 ml double cream
250g grated Emmental cheese
250g grated Gruyere cheese
2 Tbsp Kirsch
Freshly grated nutmeg
To serve: croutons, toast, vegetable crudités, crostini, fresh bread, baguette

Instructions

Preheat the oven to 180°C.
Cut the tops of the pumpkins, creating a lid, then scoop out the seeds and the membranes.
Mix the cream with the cornstarch and the Kirsch. Grate in the cheese. Add salt and pepper to taste, then a few shaving of grated nutmeg. Mix thoroughly.
Fill the pumpkins with the mixture, put the "lid" on, and put them a baking tray. Roast for 30-45 minutes. It is ready when the pumpkin flesh is tender (check with a fork).
Serve hot - and do scoop the pumpkin flesh into the creamy cheese!