Pumpkin fondue

Melted Gruyere, Gouda, and Comte cheeses swirl together with creme fraiche, garlic and white wine with chunks of tender pumpkin. Select your small pumpkin or squash (we like a kabocha squash). Remember you want a small-ish squat and cute pumpkin or squash with not too much moisture which will ensure better roasting. And allow plenty of time to roast, about two hours. This is a fun, festive family-friendly recipe that's fun to make and serve.

I first tried this spectacular recipe for Thanksgiving in 2008 when it first appeared in Gourmet magazine…the sight of an entire pumpkin being brought to the table, warm and slightly browned, is only topped by the taste of the yummy cheese, broth and cream that is scooped from within. I have since served this a few ...

Cheese is my weakness. Cupcakes don't do it for me. Ditto for donuts. But give me a hunk of cheese and now we're talking. One of my favorite cheeses is a

Emily Ellyn's Roasted Pumpkin Fondue

Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue

Do you keep seeing those really cute looking mini pumpkins and squashes and wondering what you can do with them? Well fill them with booze and cheese obviously.

Let’s make some fondue! Vegan fondue, that is. Cheese totally isn’t necessary to make warm, creamy fondue perfect for a chilly fall day. Aside from a package of our Smoked Gouda Cheeze Spread, the key to delicious vegan fondue is roasted pumpkin. It adds beautiful color, creamy texture, yummy flavor, and plenty of nutrients. Bonus:... Read more »

I'm hosting a birthday gathering for a friend at our place in October so I've been searching the web for yummy, Fall-themed recipes that would be easy to make. Here are some of my favorites

TomaProvence Pumpkin Fondue 1 small sugar pumpkin 1# shredded Point Reyes TomaProvence 1 tablespoon flour or cornstarch salt & pepper ½ cup heavy cream ½ cup chicken or vegetable broth 2 tablespoons dry white wine 1 tablespoon fresh lemon juice ½ teaspoon dry mustard baguette slices, for serving Preheat oven

Make use of your leftover pumpkin with some of these delicious Halloween recipes