Baked pumpkin fondue
Baked pumpkin fondue
Ingredients
For the fondue
- 100g emmental grated
- 100g gruyère grated
- 100g mature cheddar grated
- 1 tbsp cornflour
- 100g crème fraîche
- 2 tbsp white wine
- 1 shallot finely chopped
- 1 garlic clove crushed
To serve
- whole squash or pumpkin
- small roasted or boiled potatoes
- crusty bread
- breadsticks
- chicory leaves
Instructions
- 1
Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray.
- 2
Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6.
- 3
Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into 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 with the melted cheese.
30 min
Nutrition
Per serving
