When the air turns crisp and the leaves begin to change, nothing brings the comfort of fall into your home like warm, cheesy goodness paired with the iconic flavor of pumpkin. Pumpkin fondue is the perfect dish to celebrate the season—it’s rich, comforting, and festive. Whether you’re hosting a gathering or simply want a cozy night in, this recipe will become a go-to fall favorite.
When I tell you this was good…..
Ingredients:
- 1 5lb sugar pumpkin (or any small round pumpkin)
- 12 oz cheese – a combo of Gruyere, Gouda and cheddar (4oz of each or more or less)
- Corn starch
- Garlic
- 2 tbsp cooking wine
- Olive oil
- Salt and pepper
- Crackers or bread for dipping
Instructions:
Preheat oven to 350 degrees
Prep your pumpkin: With a sharp knife, cut off the lid and scoop out the seeds and membranes. Drizzle some olive oil on the inside with some black pepper. Bake for 1 1/2 to 2 hours (for a 5-pound pumpkin), slightly more or less time depending on the size of your pumpkin. Just check it from time to time. When the pumpkin is tender, remove it from the oven and take off it’s lid.
Increase oven heat to 400 degrees
In a bowl, mix the grated cheeses with the cornflour, garlic, salt and pepper until completely coated. Add the cheese mix into the pumpkin, pour the wine on top and return the pumpkin to the oven and bake for 20-30 mins or until the fondue is melted and bubbling. Take out and stir to fully combine.
Eat with spoons, scooping out chunks of soft, roasted pumpkin along with the melted cheese. Serve with a baguette and crackers.
Pumpkin Fondue
When I tell you this recipe is good! This cozy, rich dish is perfect for chilly evenings or as the star of your fall gatherings.
Ingredients
- 1 5lb sugar pumpkin (or any small round pumpkin)
- 12 oz cheese - a combo of Gruyere, Gouda and cheddar (4oz of each or more or less)
- Corn starch
- Garlic
- 2 tbsp cooking wine
- Olive oil
- Salt and pepper
- Crackers or bread for dipping
Instructions
Preheat oven to 350 degrees
Prep your pumpkin: With a sharp knife, cut off the lid and scoop out the seeds and membranes. Drizzle some olive oil on the inside with some black pepper. Bake for 1 1/2 to 2 hours (for a 5-pound pumpkin), slightly more or less time depending on the size of your pumpkin. Just check it from time to time. When the pumpkin is tender, remove it from the oven and take off it’s lid.
Increase oven heat to 400 degrees
In a bowl, mix the grated cheeses with the cornflour, garlic, salt and pepper until completely coated. Add the cheese mix into the pumpkin, pour the wine on top and return the pumpkin to the oven and bake for 20-30 mins or until the fondue is melted and bubbling. Take out and stir to fully combine.
Eat with spoons, scooping out chunks of soft, roasted pumpkin along with the melted cheese. Serve with a baguette and crackers.
