Recipe by Rita~
This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
Top Review by FancyNancy
This fondue got rave reviews at my Adult Halloween Party. It was easy to make. The presentation in the baked pumpkin made it festive and unique. And the added flavor of the pumpkin with the other ingredients made it the best tasting fondue I have ever had. FancyNancy Farmingdale, NY
- 1 small pumpkin
- 29.58 ml butter, melted
- 0.25 ml nutmeg, for baking the pumpkin
- 0.25 ml cinnamon, for baking the pumpkin
- 22.18 ml olive oil
- 3 scallions, finely sliced
- 2 garlic cloves, minced
- 226.79 g emmenthaler cheese, grated
- 226.79 g gruyere cheese, grated
- 236.59 ml sherry wine or 236.59 ml dry white wine
- 14.79 ml cornstarch, mixed to a smoothpaste with some water
- grated nutmeg
- 1.23 ml cinnamon
Directions See How It's Made
- Cut a slice off the top of the pumpkin and scoop out seed.
- Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
- Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
- Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
- Season with salt, pepper, nutmeg and cinnamon.
- Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
- Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
- Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.