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Posted on Thursday, 11.05.09

Recipe: Ruth Reichl's Roast Pumpkin With Cheese Fondue

MAIN DISH

RUTH REICHL'S ROAST PUMPKIN WITH CHEESE FONDUE

• 1 (15-inch) baguette

• 2 ½ cups grated Gruyere cheese
• 2 ½ cups grated Emmentaler cheese
• 1 ½ cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1 teaspoon grated nutmeg
• 1 (7-pound) pumpkin
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil

Heat oven to 450 degrees with rack in lower third of oven.

Cut baguette into 1-inch slices and cut slices into cubes. Lay them on a cookie sheet and bake until golden brown, about 7 minutes. Set aside to cool.

Toss cheeses together in a bowl.

In another bowl, mix cream, broth and nutmeg.

Cut off the top of the pumpkin and reserve. Scoop out seeds and stringy pulp, reserving seeds for another use, if desired. Season inside of pumpkin with ½ teaspoon salt.

Place a layer of toasted bread cubes on the bottom of the pumpkin. Layer with 1 cup cheese and ½ cup cream mixture. Continue layering bread, cheese and cream until pumpkin is filled to about ½ inch from the top, using all the cream mixture. (You may have some bread and cheese left over.) Pumpkin may be filled up to 2 hours before baking.

Replace the top of the pumpkin and brush entire pumpkin with olive oil. Place in a lightly oiled roasting pan. Bake 1 hour and 15 minutes to 1 ½ hours, until pumpkin is tender and filling is puffed. Makes 8 servings (12 as a side dish).

Source: Adapted from Gourmet.

Per serving (based on 8): 625 calories (63 percent from fat), 44.1 g fat (26.1 g saturated, 13.3 g monounsaturated), 145.6 mg cholesterol, 29.7 g protein, 29.5 g carbohydrates, 2.1 g fiber, 752.3 mg sodium.

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