Baked pumpkin fondue

Baked pumpkin fondue

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(4 ratings)

Prep: 20 mins Cook: 1 hr - 2 hrs

Easy

Serves as many as you like
Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal332
  • fat23g
  • saturates15g
  • carbs14g
  • sugars5g
  • fibre2g
  • protein15g
  • salt0.8g
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Ingredients

  • 1 whole squash or pumpkin - choose a size to match the number of people you want to feed
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • small roasted or boiled potatoes, to serve
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • crusty bread, to serve
  • breadsticks, to serve
  • chicory leaves, to serve
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

For 300ml of fondue

  • 100g emmental, grated
  • 100g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 100g mature cheddar, grated
  • 1 tbsp cornflour
  • 100g crème fraîche
  • 2 tbsp white wine
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, crushed

Method

  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. Bake following our size guide (see 'Tip', below left).

  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. 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.

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Comments, questions and tips

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rosygirl
4th Dec, 2016
5.05
Absolutely loved this recipe! It was a large pumpkin so I doubled the ingredients but omitted the cheddar and used cream cheese instead of creme fraiche as that's all I had. We had it with various vegetables and bread chunks and there were plenty of left overs which i have converted into a pumpkin gratin type dish to accompany dinner another day.
kikipoohead
30th Oct, 2016
I made this recipe this evening and it turned out pretty well in the end, however roasting it with the lid on meant that all the moisture in the pumpkin condensed and I was left with a pumpkin full of water. I picked it up to drain it and the skin split, which made things a bit tricky. The situation was salvageable (I just put it in a snug-fitting casserole dish to support the broken side) but I wonder whether it might not make more sense to cook it with the lid off for at least some of the time? Or leave some kind of holes for the moisture to escape anyway. Also, I found it a bit tricky working out how big a pumpkin I'd need - I know the recipe says 300ml of fondue but it's very difficult to judge what size pumpkin this fits in. I just about squeezed this amount of cheese into a 1.5kg pumpkin which was I think about 18cm in diameter, this fed 5 of us as a main.
peachy1984's picture
peachy1984
25th Oct, 2015
3.8
Tried this recipe for a dinner party starter and it made a wonderful centerpiece. Having done a bit of research online into similar recipes I decided to omit the cheddar as there was a risk of it splitting and being oily. Followed the other instructions and the end result was delicious. We dipped olive bread and chorizo, which went really well. Very tasty and not too heavy as some fondues can be. Will feature on our table every Autumn from now on!
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