Roast Pumpkin with Cheese Fondue
The vegetable and serving dish all in one!
Inside layers of Emmental, Gruyere, and baguette slices coalesce into a rich velvet that goes great with the softened pumpkin flesh.
1 15 inch. piece of baguette cut into 1/2 inch slices (7 oz. total)
1 7 lb. orange pumpkin such a sugar pumpkin
1 1/2 c. heavy cream
1 c. educed sodium chicken or vegetable broth
1/2 tsp grated nutmeg
2 1/2 c. grated gruyere cheese 6 oz
2 1/2 c. grateld emmental cheese 6 oz.
1 tsp olive oil
Preheat oven to 450 with rack placed in the lower third of the oven
Toast the baguette slices in one layer on a baking sheet in oven until tops are crisp. (bread will be pale). Transfer to a rack to cool.
Remove top of pumpkin by cuttin a circle (3 inches in diameter) around the stem with sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon. Reserve the seeds for another use. Season inside of pumpkin with 1/2 tsp of salt.
Whisk togethert cream, broth, nutmeg, 1 tsp salt and 1/2 tsp pepper in a bowl, Mix togethe the cheeses in another bowl.
Put a layer of toasted bread in bottom of pumpkin, cover with 1 c. cheese and 1/2 c. cream. You may have some left over.
Cover the pumpkin with top and put in on an oiled small roasting pan. Brush the outside with oilive oil. Bake until pumpkinsides are tender and filling is puffed. 1 1/4 - 1 1/2 hours.