Baked Pumpkin with Three-Cheese Fondue

• whole zucchini or pumpkin↗1

  - choose size according to number of guests

• small baked or boiled potatoes

  for serving

• crusty bread↗

  for serving

• straws

  for serving

• chicory↗

  leaves, for serving

• Emmental↗100g г

  grated

• Gruyère↗100g г

  grated

• mature cheddar↗100g г

  grated

• cornstarch1 ст. л. ст. л.
• crème fraîche↗100g г
• white wine↗2 ст. л. ст. л.
• shallot↗1

  finely chopped

• garlic clove↗1

  pressed

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection) or gas mark 4. Prepare the pumpkin as if for carving: cut off the “lid”, scoop out the seeds and fibers. Replace the lid, place the pumpkin on a sturdy tray and bake according to the size chart (see “Tip” below).

2. 2

   In a large bowl, combine the grated cheeses with the corn starch until the starch is evenly distributed and no lumps remain. Remove the pumpkin from the oven, take off the lid (you can keep the roasted flesh for another recipe) and increase the temperature to 200 °C (180 °C convection) or gas mark 6. Fill the prepared pumpkin cavity with the cheese mixture, crème fraîche, white wine, finely chopped shallot and pressed garlic. Return to the oven and bake for 30 minutes until the fondue melts and bubbles. Serve with spoons, scooping pieces of soft baked pumpkin together with the melted cheese.