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Roasted pumpkin fondue recipe
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6 ratings
Tear up crusty pieces of bread and load onto forks before dipping into this rich and creamy fondue and scooping up a generous helping of the gooey, cheesy delight. A perfect dish for sharing that's so much fun. See method
Ingredients
- 2-3kg pumpkin
- 100g Emmental cheese, grated
- 100g Cheddar cheese, grated
- 100g Cambozola, diced
- 1 tbsp cornflour
- 100g soured cream
- 2 tbsp beer or lager
- 1 small onion, finely chopped
- 25g butter
- 1 garlic clove, finely chopped
- 1 tbsp chopped fresh sage
- crusty bread, to serve
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
1215kj
293kcal
15%
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Fat
25g
35%
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Saturates
16g
79%
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Sugars
2g
3%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 5.2g
Protein 12.6g
Fibre 0.3g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Cut a lid from the pumpkin and scoop out the seeds and strands. Season inside, replace the lid and roast for 50 mins-1 hr. Scoop out the flesh to use in another dish (see tip).
- Combine the cheese with the cornflour, stirring well. Stir in the soured cream, beer and onion and pour into the pumpkin. Roast for a further 20-30 mins, until the cheese is melted and gooey.
- Meanwhile, melt the butter in a small frying pan, add the garlic and sage, and fry until the sage is crispy and the garlic is golden.
- To serve, arrange the pumpkin on a platter surrounded by chunks of crusty bread. Drizzle the garlic and sage butter over the fondue and season with black pepper. Use forks or skewers to dip.
Top tip: Don't bin the pumpkin flesh – add it to fried onion and stock and blend for a tasty soup.
See more Halloween party ideas
*Pumpkins may only be available in limited stores