ROASTED PUMPKIN FONDUE
Melted Gruyere, Gouda, and Comte cheeses swirl together with creme fraiche, garlic and white wine with chunks of tender pumpkin. Select your small pumpkin or squash (we like a kabocha squash). Remember you want a small-ish squat and cute pumpkin or squash with not too much moisture which will ensure better roasting. And allow plenty of time to roast, about two hours. This is a fun, festive family-friendly recipe that's fun to make and serve.
- 1 5lb wide, round, squat pumpkin or winter squash
- 12 oz cheese - a combo of Gruyere, Gouda, Comte. use a good melty cheese
- 1 tbs corn starch
- 4 oz crème fraiche
- 2 tbs dry white wine or dry sherry
- 2 tbs shallot, minced
- 1 pinch Sel Magique Salt & Pepper Blend
- 1 grind Black Pepper
- 1 baguette for serving, sliced & lightly toasted
- Preheat oven to 350 degrees
- Prep your pumpkin: With a sharp knife, cut off the lid and scoop out the seeds and membranes. Sprinkle the interior with a generous dash of Sel Magique and put the lid back on and place the pumpkin on a baking tray. Bake for 1 1/2 to 2 hours (for a 5-pound pumpkin), slightly more or less time depending on the size of your pumpkin. Just check it from time to time. When the pumpkin is tender, remove it from the oven and take off it’s lid.
- Increase oven heat to 400 degrees
- In a bowl, mix the grated cheeses with the cornflour until completely coated. Layer up the cheese, crème fraîche, white wine (or sherry), shallot, garlic, and black pepper inside the pumpkin. Return the pumpkin to the oven and bake for 30 mins or until the fondue is melted and bubbling.
- Eat with spoons, scooping out chunks of soft, roasted pumpkin along with the melted cheese. Serve with a crusty French baguette, toasted if preferred.
- Recipe from Wild Greens & Sardines