Pumpkin, cheese, bread. Simple and savory.

When my good friends Tony and Kristi mentioned Pumpkin Fondue, I did not know what to expect.  Tony had discovered the Roast Pumpkin with Cheese “Fondue” recipe on Gourmet.com. 

My previous pumpkin experience was limited to eating pie, made from processed canned pumpkin.   I was excited to try a whole pumpkin with the fondue and bread cooked inside! 

We agreed the “fondue” would be a perfect starter for the feast to come, which included a Bacon Bowl Salad and Filet Mignon au Poivre.  Unlike a traditional “fondue”, the bread is baked inside with the cheese and cream.  So there is no need to “dip”.  The pumpkin is also a perfect cooking vessel to bake the cheesey bread mixture.

We decided to make two versions of the recipe.  One version using a pie pumpkin, and the other using a spaghetti squash (I had some fresh squash from my uncle’s garden).  We followed the recipe except for the addition of 1/4 cup of white wine to the cream mixture.  This was an addition Tony had tried successfully in the past.

After trying both, we decided the “fondue” and spaghetti squash was a tastier combination.   The squash had a firm texture, which held up well to the bread and cheese.

The pumpkin version was also savory and hearty.  Each of us gobbled down a nice chunk of pumpkin with our bowl of “fondue”.  A perfect dish. to share with friends, on a brisk Autumn afternoon.

Thanks for reading my blog.

Brad