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Roast Pumpkin with Cheese Fondue From Gourmet

This is the recipe for the pumpkin that I brought to the BAGSC holiday party. Although by no means low cal, it’s very easy to do and is a dramatic presentation. I’ve also made it with acorn squash and different types of cheeses. It’s on the Gourmet website, and is here as our tribute to Gourmet! Enjoy.

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total) 1 (7-lb) orange pumpkin (make sure it’s a “sugar” pumpkin for eating, not the jack-o-lantern kind for carving) 1 1/2 cups heavy cream 1 cup reduced-sodium chicken or vegetable broth 1/2 tsp grated nutmeg 2 1/2 cups coarsely grated Gruyère (6 oz) 2 1/2 cups coarsely grated Emmental (6 oz) 1 Tablespoon olive oil

Preheat oven to 450F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.

Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

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