Pumpkin Fondue
 
Prep time
Cook time
Total time
 
Ingredients
  • 1-3 small sugar pumpkins
  • chicken broth
  • heavy cream
  • 1-2 cups shredded gruyere, sharp cheddar or another aged cheese you like (per pumpkin)
  • ½ tsp dried sage
  • baguette slices toasted
  • olive oil
  • salt
  • pepper
Instructions
  1. Cut off the tops and scoop out the seeds of a couple small sugar pumpkins (the funny looking dark green ones) or a pie pumpkin. Sprinkle the inside with salt and pepper, then add the dried sage and shredded cheese.
  2. Pour equal parts chicken broth and cream into the pumpkins until it's filled about half way to the top or a little over.
  3. Replace the pumpkin top, rub the outside of the pumpkin with oil, and bake pumpkins on a foil-lined sheet at 425 for about 1 to 1½ hours, or until pumpkin is very soft and browned (if it seems like the skin is burning, cover it with foil).
  4. Let cool a couple minutes, then remove tops and stir the inside so that most of the pumpkin flesh gets mixed in to the cheese/broth mixture. Serve this fondue with hunks of bread or crostini (toasted baguette slices) on a large tray
Notes
If the fondue seems too thin, put the pumpkin back into the oven without the top on for about 15 minutes, so that some of the water evaporates. And/or, remove a little liquid with a ladle before mixing the pumpkin in – you can always add more back in later if you need to.
Recipe by Eating Made Easy at https://eating-made-easy.com/happy-halloween/