This is one of our favorite recipes from the Vala’s Pumpkin Patch Cookbook! Cheese, cream and toast get baked inside a pumpkin or squash until they’re hot and melty, the perfect appetizer or vegetarian main course. This would make the perfect Thanksgiving appetizer! See how Kelsey and Chef Jeff play around with different options in the Vala’s Test Kitchen.

Pumpkin Fondue

Try this with different sized pumpkins or squash. It's a fun, delicious appetizer perfect for any fall get-together or the Thanksgiving table!
Print Recipe
Course Appetizer

Ingredients
  

  • 1 baguette about 7 ounces, cut into 1/2-inch slices
  • 1 pumpkin or squash about 6-7 lbs
  • 1 1/2 cups heavy cream
  • 1 cup chicken or vegetable stock
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups Gruyere cheese grated
  • 2 1/2 cups Emmental cheese grated
  • 1 Tablespoon olive oil
  • salt and pepper

Instructions
 

  • Preheat oven to 450 degrees F.
  • Line a baking sheet with the baguette slices and toast them in the oven until they’re crisp but not browned. Remove and let cool.
  • Cut a hole around the stem of the pumpkin and remove the top, as though you’re making a jack-o-lantern. Scrape out the seeds and goop. Sprinkle inside of pumpkin with 1/2 teaspoon salt.
  • In a large bowl, whisk the cream, broth, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl mix the grated cheeses together.
  • To layer the ingredients in the pumpkin, start by putting a layer of baguette in the bottom, top with about a cup of cheese and 1/2 cup of the liquid mixture. Keep layering in this order until 1/2-inch from top of the pumpkin. Use all of the liquid, even though you may have some bread and cheese leftover.
  • Line a roasting pan or half sheet pan with parchment paper or foil, then lightly oil the paper. Put the top back on the pumpkin, set it in the pan and brush the outside of the pumpkin with olive oil. Bake 1 1/2 hours, until pumpkin is tender and the filling puffs.
  • To serve, scoop out filling with the pumpkin flesh into individual bowls. This is great served with crudite, like carrots and broccoli, and extra slices of toasted baguette on the side.
  • Tips: You could try this with almost any type of good melting cheese. Make sure you use a small pie pumpkin or squash, which will be sure to fit in your oven and is also better tasting than the larger jack-o-lantern varieties.