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