One of the many things I love about this time of the year, is that I get to make pumpkin fondue.
I first had this at my friend Ashleys house, when we would meet before trick-or-treating - and it has become a part of every Halloween since then!! I love to scoop out the soft pumpkin, with a mound of the rich, gooey cheese - piled on a piece of warm, crusty bread - it is absolutely divine!
This dish always gets rave reviews, and many requests for the recipe. Thanks again Ashley!!
1 medium flat pumpkin
1/2 teaspoon freshly grated nutmeg
1/4 cup butter
1 onion, very finely chopped
2 garlic cloves, crushed
2/3 cup white wine, plus a little extra for a cornflour slurry
3 sprigs of sage, chopped
2 teaspoons dried oregano
1 can artichokes, finely chopped
3/4 cup gruyere cheese, grated
3/4 cup white sharp cheddar, grated
1 tablespoon cornflour
1/2 cup sour cream
salt and freshly ground black pepper
Heat oven to 350F.
Slice the top off the pumpkin, hollow out the core and discard all the fibers and seeds. Rub with salt, pepper and nutmeg, and smear the inside with half the butter. Put into a roasting pan and bake for 1 to 1 1/2 hours, depending on the size of the pumpkin.
Heat the remaining butter in a skillet, add the onion and garlic and saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the cornflour and sour cream, and stir until the cheese melts. In a small bowl, mix a little wine with the cornflour, pour into the cheese mixture, and stir until slightly thickened. Stir in the sour cream.
Spoon the cheese mixture into the pumpkin, place back in oven and continue baking for about 10 minutes.
Serve with spoons and crusty bread.