Makes 8 to 10 servings
- 3 to 4 cups whole wheat or whole grain bread chunks, lightly toasted or dried in the oven
- 1 4-pound pumpkin
- 1 cup half-and-half or heavy cream
- ½ cup chicken stock
- ½ teaspoon grated nutmeg, plus extra
- 1 ¼ cup grated Swiss or Gruyere cheese
- 1 tablespoon extra virgin olive oil
- Preheat oven to 400°F. Cut the top off the pumpkin and remove the stringy pulp and seeds. Combine the half-and-half, chicken stock, and grated nutmeg in a bowl.
- To assemble, place a layer of bread chunks inside the pumpkin. Add 1/3 of the cheese and 1/3 of the liquid. Repeat with two more layers, pressing and compacting the ingredients in the pumpkin shell. Place the top back on the pumpkin and brush the outside of the shell with the olive oil. (Can be prepared a few hours in advance and refrigerated.)
- Place the pumpkin in a shallow baking dish or on a sturdy baking tray to catch any drips. Bake for about an hour, more or less time depending on the size and thickness of the pumpkin. If the pumpkin gets too charred for your liking, reduce the heat to 350°F.
- The pumpkin fondue is done when the pulp on the inside is soft and buttery yet the shell is still intact. Before serving, grate additional nutmeg over fondue. Scoop out portions with a large spoon into small bowls, making sure to get some of the pulp.
Adapted from The Locavore's Kitchen by Marilou Suszko, (c) 2011. Published by Swallow Press, Ohio University Press, OH.
"Pumpkins ~ Tan Cheese" Photo by Vasenka Photography, used under a Creative Commons Attribution 2.0 Generic license.