Friday, November 26, 2010

Roasted Pumpkin

Everyone needs one of these. Even though Thanksgiving and Halloween, the traditional punkin-using holidays, are now over, you should still make this. I don't care if you make it in a Christmas ornament: just make it.

Roasted Pumpkin with Cheese Fondue, adapted from

1 sugar or pie pumpkin (mine was 4.5 pounds)
4 ounces gruyere (I used smoked)
4 ounces emmentaler swiss
1 tsp. fresh thyme, chopped
1 cup heavy cream
1 cup milk
1/2 cup chardonnay
1 1/2 tsp. honey
A few pinches or grates of nutmeg
1 tsp. salt
1 smallish baguette, sliced
Vegetable or canola oil

Cut the top off of the pumpkin and scrape out the innards. This is a pain in the butt.

Toss the cheeses with the thyme in a bowl. In a large measuring cup, or a bowl with a spout, combine the cream, milk, wine, honey, nutmeg, and salt.

Lay a few baguette slices in a single layer inside the pumpkin. Top with some of the cheese mixture, then pour on some of the cream mixture. Repeat this until all of your ingredients are used up.

Pop the top back on the pumpkin, place the pumpkin in an oven-safe dish of some kind, and coat the outside liberally with oil.

Roast at 375 degrees for about 2 to 2 1/2 hours, or until the pumpkin is tender all over. Let it stand for about 15 minutes before messing around with it.

Serve it with toast rounds, raw veggies, crackers, or whatever. We thought it was particularly good with Rosemary and Olive Oil Triscuits. Just make sure to get a wad of pumpkin with each bite.

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