Happy November! We’re enjoying some beautiful fall weather right now which is making it slightly easier to cope with the time change. In an effort to soak up every drop of sunshine that we can, we made another post-Halloween farm trip to Wayside Farm Fun in Berryville with good friends last weekend. It’s just not fall until you’ve been buried in a corn crib, after all!
Or watched pumpkins dropped from the sky!
Hopefully you’ve spared a pumpkin from jack o’lantern carving to cook with — if not, it’s not too late to find one at the farmers market. These amazingly pastel heirloom pumpkins were actually spotted at Whole Foods, grown at another foodietots-favorite, Wegmeyer Farms in Hamilton, VA.
As the weather turns colder, meals with gooey melted cheese seems to fall into heavier rotation in our weekly meal plan. We’re calling this one healthy though since it’s served in a vegetable! Pumpkin fondue cooked right in a carved out pumpkin makes for a fun presentation. I blanch broccoli spears and slice red peppers for dipping, along with cubed bread. And remember to scoop out the pumpkin flesh, too — save any leftovers to spread on toast the next morning.
Recipe: Pumpkin Fondue
Makes: 4-6 servings
- 1 small pie pumpkin
- 1 cup cubed wheat bread
- 8 ounces Asiago cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 tablespoon corn starch
- 1/8 teaspoon nutmeg
- Cubed bread, meat and/or vegetables for dipping
1. Cut top off of pumpkin and scoop out seeds and stringy interior. (Reserve seeds for roasting.) Place hollowed pumpkin in a shallow baking dish.
2. Preheat oven to 375 degrees.
3. In a saucepan over medium low heat, whisk together the cream, stock and cornstarch. Cook, stirring frequently, until mixture just begins to simmer. Then stir in nutmeg and add cheese, a little at a time, whisking until all the cheese is melted. Remove from heat.
4. Spread bread cubes in the bottom of the pumpkin. Pour cheese sauce over the bread and bake for about 45 minutes, until cheese sauce is bubbly and slightly golden brown. Pumpkin should be tender when pricked with a fork.
5. Serve with additional cubed bread and other desired dippers.
Note: Use caution when serving — the pumpkin will be hot! Be sure to use long-handled fondue forks, or skewers if you don’t have fondue forks. You can also spoon out some of the cheese sauce onto plates for younger children.
This recipe was originally created for Applegate.
Have you made your own pumpkin puree before? See how easy it is here. And then bake up some of these:
What are you excited to make now that cooler weather is here?
A note: I was recently interviewed by Foody Direct as part of their Expert Interview program. Click here to read the interview and let me know what you think!