Roasted pumpkin fondue recipe
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- Serves 6
- 70-90
- 293 calories / serving
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
Each serving contains
- Energy
- 1215kJ 293.0kcal
- Fat
- 25g
- Saturates
- 16g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.2gProtein 12.6gFibre 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
