The Ultimate Autumn Indulgence: Pumpkin Cheese Fondue

There are those who wait for autumn with almost a childlike glee. Cozy sweaters, warm leggings, and of course, pumpkin-spiced drinks with heavy doses of caffeine. While we are all about the former, the idea of sipping on a pumpkin latte only solidifies our purism when it comes to coffee beans. That said, we do love pumpkins and celebrating the season, albeit in a more decadent way. One that involves heaps of gooey cheese on crispy bread and paired with a really yummy sauvignon blanc.

We love Ian Knauer‘s recipe in Bon App├ętit (see below) and have used Ashley Mason’s amazing modifications ( <—- click this link) to the recipe to create what we believe is the most epic fondue you’ll ever make at home.

INGREDIENTS
1 15″ length of baguette, cut into 1/2″ slices (7 oz. total)
1 6-7-lb. orange pumpkin
1 3/4 tsp. kosher salt, divided
1 1/2 cups heavy cream
1 cup low-salt chicken or vegetable broth
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
8 oz. grated white cheddar
8 oz. grated Swiss cheese such as Emmenthal or Gruyere
1 Tbsp. vegetable oil plus more for pan

PREPARATION
Arrange a rack in lower third of oven and preheat to 450 degrees F.

Toast baguette slices in one layer on a baking sheet in oven until tops are browned. Set aside.

Using a sharp knife, cut a wide circle around pumpkin stem; remove top. Scrape out seeds and any loose fibers from inside pumpkin (reserve seeds for another use). Season pumpkin flesh with 3/4 tsp. salt.

Whisk together cream, broth, pepper, cayenne, and 1 tsp. salt in a medium bowl. Mix together cheeses in another bowl.

Put a layer of toasted baguette slices in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture, using all of cream mixture, until pumpkin is filled to within about 1/2″ of opening.

Cover pumpkin with its top. Place pumpkin in a small oiled roasting pan. Brush outside of pumpkin all over with 1 Tbsp. vegetable oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 – 1 1/2 hours. To serve, scoop out some of the flesh and cheesy pudding-like stuffing into each bowl.

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