Roast Pumpkin with Cheese "Fondue"

Roast Pumpkin with Cheese "Fondue" might be just the main course you are searching for. One serving contains 540 calories, 17g of protein, and 32g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 2 hours. A mixture of baguette, orange pumpkin, coarsely gruyère, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

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

Equipment you will use

Oven

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

Ingredients you will need

Baguette

Bread

Toast

Equipment you will use

Baking Sheet

Oven

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 teaspoon salt.

Ingredients you will need

Pumpkin

Seeds

Salt

Equipment you will use

Knife

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

Ingredients you will need

Nutmeg

Pepper

Broth

Cream

Salt

Equipment you will use

Whisk

Bowl

Mix together cheeses in another bowl.

Equipment you will use

Bowl

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup 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.)

Ingredients you will need

Pumpkin

Cheese