It’s Halloween tomorrow and I couldn’t let the weekend go by without cooking up some tasty pumpkin-y goodness. I was browsing pumpkin recipes on pinterest and spotted this recipe from BBC Good Food. It contained so much delicious cheese that I couldn’t resist, any excuse to eat a cauldron full of melted cheese right! My version of this Baked pumpkin fondue is packed with a terrifying amount of oozy melting Godminster cheese (yum yum yum) we loved scooping out it’s horrifyingly cheesy guts and devouring the soft cheesy entrails.
Baked Pumpkin Fondue
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 4 as a starter or 2 as a main
1 medium pumpkin
crusty gluten free bread, to serve
80g emmental, grated
80g Godminster mature cheddar, grated
1 tsp cornflour
80g crème fraîche
2 tbsp white wine
1 garlic clove, crushed
To serve: crusty gluten free bread
Heat oven to 180C.
Prepare your pumpkin by cutting off the ‘lid’ and scooping out all the seeds and membranes. (Keep the seeds as they can be roasted for a healthy and delicious snack).
Place the top back on the pumpkin and place it on a baking tray. Bake for 45 minutes, the outside of the pumpkin should be browned and the flesh inside soft.
Add the cornflour to the grated cheeses and mix until completely coated. Remove the pumpkin from the oven, discard the pumpkin lid and increase the oven to 200C. Season the inside of the pumpkin with salt and freshly ground black pepper.
In a large bowl mix the cheeses, crème fraîche, white wine and garlic, then pour the mixture into the pumpkin. Place back into the oven and bake for 30 mins or until the cheesy fondue is molten and is bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with melty cheese fondue onto crusty bread.