Roasted Pumpkin Cheese Fondue.
make it. so. good. yumm.

Roast Pumpkin with Cheese “Fondue”


Serves8 (main course) or 12 (side dish)
Active time:25 min
Start to finish:2 hr

November 2008
As the pumpkin roasts, its skin  becomes gorgeously burnished, while inside, slices of baguette, Gruyère,  and Emmental coalesce into a rich, velvety concoction that is utterly  fabulous served with a scoop of tender pumpkin flesh.View more of our favorite recipes from this issue.


 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total) 
 1 (7-lb) orange 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 Gruyère (6 oz) 
 2 1/2 cups coarsely grated Emmental (6 oz) 
 1 tablespoon olive oil 




Preheat oven to 450°F with rack in lower third.


Toast  baguette slices in 1 layer on a baking sheet in oven until tops are  crisp (bread will still be pale), about 7 minutes. Transfer to a rack to  cool.


Remove top  of pumpkin by cutting a circle (3 inches in diameter) around stem with a  small sharp knife. Scrape out seeds and any loose fibers from inside  pumpkin with a spoon (including top of pumpkin; reserve seeds for  another use if desired). 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. (You may have some bread and cheese  left over.)


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, 1 1/4 to 1 1/2 hours.

Roasted Pumpkin Cheese Fondue.

make it. so. good. yumm.

Roast Pumpkin with Cheese “Fondue”

Serves8 (main course) or 12 (side dish)

  • Active time:25 min
  • Start to finish:2 hr

November 2008

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

View more of our favorite recipes from this issue.

  • 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
  • 1 (7-lb) orange 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 Gruyère (6 oz)
  • 2 1/2 cups coarsely grated Emmental (6 oz)
  • 1 tablespoon olive oil

  • Preheat oven to 450°F with rack in lower third.

  • Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

  • Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). 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. (You may have some bread and cheese left over.)

  • 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, 1 1/4 to 1 1/2 hours.