Pumpkin fondue recipe


Pumpkin Swiss Fondue

Serves 4 per small pumpkin

Age for babies: The mashed up roasted pumpkin with a bit of cheese on it (alcohol-free recipe) could be given from 8 months on.

1 pumpkin

1 tbsp coconut oil or ghee

1 clove of minced garlic

Wash the pumpkin, cut off a top “hat” and remove the seeds and threads inside with a spoon.

Preheat the oven at 350°F.

In a small bowl, mix coconut oil (or ghee) with minced garlic. Rub the inside of the pumpkin with it.

Place the pumpkin (with hat on) in a baking dish and bake for about 45 minutes, until flesh is tender. (This can be done a few hours ahead)

Meanwhile, a couple of options for the cheese fondue:

1- Go the very easy quick route as I have done on Halloween night this year, and buy a Swiss fondue mixture (Trader Joe’s has a very good one with a mix of Emmenthal, Comté and Gruyère Cheese). Reheat per instructions.

2 – Make it yourself with or without alcohol. I like David Lebovitz’ recipe here, especially the suggestion of replacing white wine with lemon juice and water for an alcohol free version.

10-15 minutes before the meal, pour the Swiss fondue inside the pumpkin, replace the pumpkin hat and bake another 10 minutes at 350°F.

Cut up “mouillettes”, country bread sticks, place the pumpkin in the middle of the table, and let the dipping begin!

When the cheese is gone, cut up the pumpkin and enjoy with some simple crisp romaine lettuce in vinaigrette.

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