Roast Pumpkin with Cheese "Fondue"

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This stunning roast pumpkin with cheese fondue is a spectacular vegetarian centrepiece that celebrates the best of autumnal produce. By slow-roasting a whole pumpkin filled with layers of crusty baguette and a rich blend of Gruyère and Emmental, the flesh becomes incredibly tender while the centre transforms into a decadent, bubbling savoury custard. Notes of nutmeg and double cream enhance the natural sweetness of the squash, creating a dish that is both visually impressive and deeply comforting.

Perfect for a dinner party or a cosy Sunday lunch, this recipe is surprisingly simple to prepare despite its grand appearance. As the pumpkin roasts, the flavours meld together into a luxurious fondue that guests can scoop out along with the soft roasted flesh. Serve this warming dish alongside a crisp green salad or some bitter chicory to balance the richness of the melted cheese.

Ingredients for Roast Pumpkin with Cheese "Fondue"

1 (15-inch) piece of baguette, cut into 1/2-inch slices (200g total)
1 (7-pound) orange pumpkin
350ml double cream
240ml reduced-sodium chicken or vegetable broth
1/2 teaspoons grated nutmeg
375g coarsely grated Gruyère (170g)
375g coarsely grated Emmental (170g)
1 matsked olivolja

How to make Roast Pumpkin with Cheese "Fondue"

Förvärm ugnen till 232°C med gallret i den nedre tredjedelen.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoons salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoons pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 240ml cheese and about 120ml cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.