Roast Pumpkin With Cheese "Fondue"
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Heavy Cream1 cup
Chicken (reduced-sodium)1 tsp
Nutmeg (grated)2.5 cups
Emmental (coarsely grated 6 ounces)1 tbsp
Olive OilDirections:
1
Preheat oven to 450°F with rack in lower third
2
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes
3
Transfer to a rack to cool
4
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife
5
Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired)
6
Season inside of pumpkin with 1/2 teaspoon salt
7
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl
8
Mix together cheeses in another bowl
9
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture
10
Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture
11
(You may have some bread and cheese left over
12
) Cover pumpkin with top and put in an oiled small roasting pan
13
Brush outside of pumpkin all over with olive oil
14
Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours
15
Preheat oven to 450°F with rack in lower third
16
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes
17
Transfer to a rack to cool
18
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife
19
Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired)
20
Season inside of pumpkin with 1/2 teaspoon salt
21
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl
22
Mix together cheeses in another bowl
23
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture
24
Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture
25
(You may have some bread and cheese left over
26
) Cover pumpkin with top and put in an oiled small roasting pan
27
Brush outside of pumpkin all over with olive oil
28
Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours