Roasted Pumpkin Fondue
Roasted Pumpkin Fondue turns a baked pumpkin into an edible bowl filled with three melted cheeses, sage, garlic, and cream for festive sharing.
Recipe and image compliments of Brit from Whisked Away Kitchen
Roasted Pumpkin Fondue
Ingredients
Pumpkin Fondue
- 1 sugar pumpkin (2–2.5 lb)
- 1 tablespoon olive oil
- Kosher salt to taste
- 6 oz Gruyère cheese freshly grated
- 4 oz Fontina cheese freshly grated
- 2 oz sharp white cheddar cheese freshly grated
- 1 tablespoon cornstarch
- 1 tablespoon Hiland Dairy Unsalted Butter
- 1 garlic clove smashed
- 6 fresh sage leaves
- 2/3 cup dry white wine such as Sauvignon Blanc
- 3/4 cup Hiland Dairy Heavy Whipping Cream
- 1/8 teaspoon freshly grated nutmeg
Crispy Sage Garnish (optional)
- 1 tablespoon Hiland Dairy Unsalted Butter
- 10 fresh sage leaves
Dippers
- Crusty bread
- Roasted baby potatoes
- Kielbasa
- Apples
Instructions
- Preheat oven to 375°F. Cut the top off the pumpkin and scrape out the seeds and stringy fibers, taking care not to remove the pumpkin flesh. You want thick, sturdy walls. Brush the inside with olive oil and season generously with salt. Set on a parchment-lined baking sheet and roast 20-30 minutes, until the inner flesh is just tender but the outer walls remain firm.
- Toss the Gruyère, Fontina, and cheddar with the cornstarch until evenly coated. Set aside.
- Melt the butter in a saucepan over medium-low heat. Add the smashed garlic and 6 sage leaves. Cook 1 minute until fragrant. Pour in the wine and simmer 3 minutes. Lower heat, stir in the cream, and warm until steaming. Remove from heat and steep 5 minutes.
- Discard the garlic and sage, then return the liquid in the saucepan to very low heat.
- Slowly whisk in the cornstarch-coated cheese one small handful at a time, letting each addition melt completely before adding more. Do not allow the sauce to boil. Once completely smooth, whisk in the nutmeg.
- Pour the fondue into the warm pumpkin. Optional: Broil for 1-2 minutes until lightly golden, watching closely.
- Make the crispy sage garnish if using. Melt butter in a small skillet over medium heat. Add the sage leaves and fry for 1 to 2 minutes until dark green and crisp. Transfer to a paper-towel-lined plate to drain. Then scatter the crispy sage over the fondue right before serving.
- Serve the fondue warm with your favorite dippers, scooping bits of roasted pumpkin into the cheese.
A roasted pumpkin makes the perfect bowl for a warm creamy cheese fondue!
Three cheeses melt with cream, sage, garlic, and white wine into a savory fondue served in a tender pumpkin for easy dipping!
Why We Love This Recipe
- No fondue pot required. The pumpkin holds the cheese and keeps it warm. You skip the little burner and the cleanup.
- The cream does the flavoring. Steeping sage and garlic in warm cream takes just a few minutes and the fondue tastes herby and cozy.
- It’s a dip and a side dish in one. As the fondue disappears, the soft pumpkin walls get scooped right into the cheese!
Ingredient Notes
Sugar pumpkin: Look for a small, round pumpkin that weighs about 2-2.5 lbs. Make sure you’re getting a sugar pumpkin, also sometimes called pie pumpkins. They’re sweeter and less stringy than carving pumpkins. Choose one with a flat bottom so it doesn’t wobble as everyone is dipping into it.
Hiland Dairy Unsalted Butter: You’ll use some to start the sauce and some to crisp the sage.
Hiland Dairy Heavy Whipping Cream: The high fat content gives you a rich, silky fondue that coats every dipper.
Dry white wine: The bright acidity of wine balances the rich cheese. Pick something crisp and dry like a Sauvignon Blanc.
Gruyère, Fontina, and sharp white cheddar: Gruyère brings nutty depth, Fontina adds stretch and creaminess, and cheddar adds a little extra flavor. Make sure to grate them yourself. Bagged shredded cheeses are coated to prevent clumping, which also keeps them from melting smoothly.
Cornstarch: This keeps the cheese and liquid together so the fondue stays smooth and doesn’t turn greasy or grainy. Don’t increase the amount or your fondue will turn overly thick.
Fresh sage: Fresh sage infuses the fondue with fall flavors and also makes for a beautiful garnish.
Nutmeg: Grate it fresh if you can! A tiny amount makes the cheese taste richer and enhances the pumpkin flavor.
Step by Step Instructions
- Roast the pumpkin until just tender. You want soft flesh inside and sturdy walls outside. If it goes too long, the pumpkin collapses. Start checking at 20 minutes.
- Coat the cheese in cornstarch. Give the cheese a quick toss with the cornstarch first. It keeps the shreds from clumping together and helps the fondue turn out smooth.
- Steep the cream. Cooking the sage and garlic in butter brings out their flavor, and the wine adds a bright, tangy base. Letting everything sit off heat gives the cream time to soak up all that herby, garlicky goodness.
- Add the cheese slowly. Whisk in a handful, let it melt, then add the next. Too much at once cools the pot down and the cheese turns into a big lump. Going slow keeps the fondue smooth and glossy.
- Pour into a warm pumpkin. The pumpkin is still warm from the oven, so the fondue stays melty while everyone dips. If you broil it, keep a very close eye on it. A minute too long and the top goes from golden to burnt.
- Fry the sage last. It only takes a minute or two to crisp up in the butter. Drain it on paper towels and sprinkle it on right before serving so it stays crunchy.
Expert Tips and Tricks
- Grate the cheese first. Once the cream is steeping, things move quickly. Have the cheese grated and coated before you start the sauce.
- Keep the heat low. If the fondue bubbles, the cheese can turn oily. Low heat and a steady whisk are all it needs.
- Too thick? Whisk in a splash of warm cream or white wine until it loosens up.
- Too thin? Melt in one more small handful of cheese.
- Taste before you pour. Cheeses vary in saltiness. If it needs a boost, add a pinch of salt.
Make Ahead and Storage Instructions
This one is best made start to finish right before serving. The pumpkin needs to be hot when the fondue goes in, and the sauce is at its smoothest fresh off the stove.
Leftovers keep in the fridge for up to 3 days. Don’t leave the fondue out for more than a few hours. Scoop the cheese and any soft pumpkin into an airtight container. Reheat the cheese in a saucepan over low heat with a splash of cream, whisking until smooth.
Serve with bread, apples, or potatoes, and scoop up roasted pumpkin in each good bite.
Serving Ideas
- Build a dipper board. Crusty bread, roasted baby potatoes, kielbasa, and apple slices are a great start. Add roasted broccoli, pickles, or soft pretzel bites if you want more variety.
- Set it up as a fondue station. Put the pumpkin in the center of the table with long forks or skewers and small plates. Let guests dip as they mingle. It works as an appetizer for a fall get-together or Thanksgiving.
- Pour something to drink. The same crisp white wine you cooked with works well. For a no-alcohol option, try sparkling cider.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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