Three-cheese fondue in a roasted pumpkin
A roasted pumpkin filled with creamy Emmental, Gruyère and Cheddar fondue.
Active time20 min
Cooking1 h 30 min
Total2 h
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Ingredients
- 1 shallot
- 1 garlic clove
- 1 edible red kuri squash
- 100 g white Cheddar
- 100 g crème fraîche
- 100 g Emmental
- 100 g Gruyère
- 10 g cornflour
- 30 ml dry white wine
- 300 g country bread
Preparation
Choose a pumpkin weighing about 1 kg. Heat oven to 180 °C. Wash pumpkin, cut off a lid and scoop out seeds. Replace lid, place on a tray and roast for about 60 minutes until tender but holding its shape.
1 edible red kuri squash- oven
- knife
- baking tray
- spoon
Meanwhile, grate cheeses and mix with cornflour. Peel and chop shallot and garlic. Cut bread into pieces.
1 shallot1 garlic clove100 g white Cheddar100 g Emmental100 g Gruyère10 g cornflour300 g country bread- grater
- mixing bowl
- knife
- chopping board
Remove lid and cut its roasted flesh into pieces. Fill pumpkin with these pieces, cheeses, cream, wine, shallot and garlic. Increase oven to 200 °C and bake for about 30 minutes until bubbling. Serve with bread, scooping up the tender pumpkin flesh too.
100 g crème fraîche30 ml dry white wine- knife
- spoon
- oven
- baking tray
Allergens
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration