Baked pumpkin fondue

Baked pumpkin fondue

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
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
  • small roasted or boiled potatoes , to serve
  • crusty bread , to serve
  • breadsticks , to serve
  • chicory leaves, to serve

For 300ml of fondue

Method

  • STEP 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).

  • STEP 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.

RECIPE TIPS
BAKING WHOLE SQUASHES & PUMPKINS

Anything larger than these measurements will take the same amount of time as the largest below, since once squashes and pumpkins reach a certain size, the cavities tend to increase proportionally – so the thickness of flesh remains roughly the same. Munchkins: 30 mins. 1kg/2lb 4oz squashes & pumpkins: about 1 hr. 1.5kg/3lb 5oz: about 1hr 30mins.

Goes well with

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    Rating: 4 out of 5.9 ratings
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