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    Cheesy Baked Pumpkin with Gruyère Fondue

    clock-icon100 minutes
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    Author
    Pixicook editorial team

    A cozy and creamy cheesy fondue inside a beautifully roasted pumpkin, perfect for a warm and satisfying meal.

    Ingredients for Cheesy Baked Pumpkin with Gruyère Fondue

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Baguette, sliced and toasted

    0 oz

    Substitute chevron-down

    Heavy Cream

    0.25 fluid ounces

    Substitute chevron-down

    Dry White Wine

    0.25 fluid ounces

    Substitute chevron-down

    Milk

    0.25 fluid ounces

    Substitute chevron-down

    Garlic Clove, peeled and smashed

    each

    Substitute chevron-down

    Sage Leaves, fresh

    each

    Substitute chevron-down

    Kosher Salt, for seasoning

    teaspoons

    Substitute chevron-down

    Nutmeg, freshly grated

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Sugar Pumpkin, scrubbed, top sliced off, seeds and pulp removed

    0 lb

    Substitute chevron-down

    Gruyère Cheese, grated

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil, for rubbing

    tablespoons

    Substitute chevron-down

    How to Make Cheesy Baked Pumpkin with Gruyère Fondue

    1. Toast Baguette Slices

    Preheat the oven to 425°F. Place six slices of baguette, each about an inch thick, on a baking sheet and toast them in the oven for about 5 to 7 minutes, until crisp and golden.

    2. Simmer Cream Mixture

    Pour ½ cup of heavy cream, ½ cup of dry white wine, and ¼ cup of milk into a saucepan. Add a large garlic clove, peeled and smashed, along with three fresh sage leaves. Simmer gently for about 5 minutes. Discard the garlic and sage leaves after simmering, and stir in ½ teaspoon of kosher salt, ½ teaspoon of freshly grated nutmeg, and ¼ teaspoon of freshly ground black pepper.

    3. Prepare Pumpkin

    Use a sharp knife to carefully slice off the top of a 3 to 4-pound sugar pumpkin, then scoop out the seeds and stringy pulp with a sturdy spoon.

    4. Layer Ingredients in Pumpkin

    In the cavity of the pumpkin, create three layers alternating between the toasted baguette slices, grated Gruyère cheese, and the cream mixture.

    5. Bake Pumpkin

    Rub the outside of the pumpkin with 1 tablespoon of extra-virgin olive oil and a sprinkle of kosher salt. Place the pumpkin in a baking dish and bake in the oven at 425°F for about 1¼ hours or until the skin is blistered and the flesh can be easily pierced with a fork.

    6. Serve

    Let the pumpkin cool for a few minutes after baking. Quarter it carefully, and serve the cheesy baked pumpkin with Gruyère fondue warm.


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