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Pumpkin fondue in a real pumpkin

Pumpkin Fondue

Pumpkin Fondue

Serving Size:

4

Ingredients:

  • 1 medium red or orange pumpkin, about 10-12 inches in diameter, or 4 small, round Gold
  • Nugget squash or similar
  • 3-4 tablespoons olive oil
  • a few torn thyme sprigs or sage leaves
  • sea salt and freshly ground black pepper

For the fondue

  • 2 teaspoons potato flour or cornstarch
  • 1 1/4 cups dry white wine, such as Riesling or Grüner Veltliner, or hard cider
  • 1 garlic clove, peeled and halved
  • 1 bay leaf
  • 14 oz. Gruyere (or see other cheeses mentioned), derinded and thinly sliced or shredded
  • 2 tablespoon Kirsch (optional)
  • 8-10 oz. Taleggio or Fontina cheese, derinded and thinly sliced or grated
  • 1/4 cup heavy cream or crème fraîche

Method:

Preheat the oven to 375°F. Cut a lid off the pumpkin or the squashes and, if necessary, take a thin slice off the base so that the shell(s) will stand upright without wobbling.

Scoop out the seeds and enough flesh to leave a shell about 1 inch thick (small squash are fine as they are, just remove the seeds). Rub with the oil inside and out, season with salt and pepper, add a few herb sprigs to the cavity, and bake in the preheated oven for about 50 minutes for a large pumpkin or 40 minutes for small squash. Bake the lids as well, if liked, for around 20-25 minutes, depending on size.

Meanwhile, make the cheese fondue. Mix the potato flour with 2-3 tablespoons of the wine and set aside. Put the remaining wine in a medium-sized, heavy-based saucepan over medium heat and bring to a boil. Simmer for 2-3 minutes, then add the garlic and bay leaf and reduce the heat. Add the Gruyere cheese and, stirring all the time, allow it to melt. When melted, remove and discard the garlic and bay leaf then stir in the potato flour mixture and the Kirsch (if using) until smooth. Add the Taleggio and stir frequently over low heat until the cheese melts. Add the cream, season to taste, and stir over the heat until you have a smooth, velvety texture.

To serve, pour the fondue into the baked shell(s), cover with the lid(s), if using, and carry to the table.

Cooking with Pumpkins and Squash Brian Glover. Ryland Peters & Small, $15.95, 2010. Photo credit: Peter Cassidy

Article Posted 7 years Ago

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