Roast Pumpkin with Cheese "Fondue"

Roast Pumpkin with Cheese "Fondue"
Photo by Romulo Yanes

Ingredients

  • 1 ½ cups heavy cream
  • ½ teaspoon grated nutmeg
  • 1 cup chicken stock or low-sodium chicken broth or vegetable broth
  • 2 ½ cups Gruyère
  • 2 ½ cups Emmental
  • 1 (7-pound) orange pumpkin
  • 1 (15-inch) piece of baguette
  • + 1 more ingredients
    • 1 tablespoon olive oil

Preheat oven to 450°F with rack in lower third. 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 ...

View full recipe at Epicurious

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