Roast pumpkin fondue
8 Oct 2015
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!
© 2026 Copyright CookTogether
Categories
- Meal Type: - Dips - Main - Seasonal - Snacks - Starter
- Cuisines: - Fusion
- Occasions: - Christmas - Halloween - Parties - Thanksgiving
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Low Carb - Vegetarian
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Shiitake Mushrooms with Eggs
If you’re after something quick, simple and full of flavour,...
Advertise on CookTogether
Like Us On Facebook …
