Cheese fondue served in a roasted pumpkin is a show-stopping dish that will set your Halloween party apart from all the others.
Guests will love dipping bread, fruit, and veggies into the gooey melty cheese; plus, you have the gorgeous roast pumpkin as an amazing centerpiece. Practice making this lovely autumnal recipe for Halloween, then bring it out for Thanksgiving, too!
I like this recipe from Gourmet. It uses the classic fondue cheeses: Gruyere and Emmental. But you can substitute whichever cheeses you like -- just be sure whatever you use is a good melting cheese.
Cheese Fondue in a Roasted Pumpkin
- 1 (15-inch) piece of baguette, cut into 1/2-inch slices
- 1 (7-lb) orange cooking 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 Gruyere cheese
- 2 1/2 cups coarsely grated Emmental cheese
- 1 tablespoon olive oil
Toast baguette slices on a baking sheet in450F oven until tops are crisp (about 7 minutes). Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle around stem. Scrape out seeds and any loose fibers from inside pumpkin with a spoon. Season inside of pumpkin with 1/2 tsp salt.
Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp 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.
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 about 75 to 90 minutes.
Image via Chica and Jo