Mini pumpkin fondues

Mini pumpkin fondues

How do you make a pumpkin even tastier? Fill it with cheese, of course! Make the most of sweeter mini pumpkins by using them as an edible bowl for fondue, complete with a punchy gherkin and caper salsa to cut through the richness.

Mini pumpkin fondues

These mini pumpkins make a fun starter or vegetarian main for a Halloween get together. Browse all our Halloween recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Oven time 50 minutes

How do you make a pumpkin even tastier? Fill it with cheese, of course! Make the most of sweeter mini pumpkins by using them as an edible bowl for fondue, complete with a punchy gherkin and caper salsa to cut through the richness.

These mini pumpkins make a fun starter or vegetarian main for a Halloween get together. Browse all our Halloween recipes.

Nutrition: per serving

Calories
448kcals
Fat
35g (22g saturated)
Protein
20g
Carbohydrates
13g (3.7g sugars)
Fibre
1.1g
Salt
1.2g

Ingredients

  • 4 small pumpkins or squash
  • Olive oil
  • 100g red leicester, grated
  • 200g gruyère or emmental, grated
  • 100g brie
  • 2 tbsp cornflour
  • 1 tsp mustard powder
  • 50g crème fraîche
  • 200ml dry cider
  • 2 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 2 medium gherkins, finely chopped
  • 1 tbsp capers, finely chopped
  • 5g flatleaf parsley, finely chopped

To serve

  • Crusty bread
  • Raw veg
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Method

  1. Heat the oven to 180°C fan/gas 6. Cut the top off and scoop out the seeds of the small pumpkins or squash. Drizzle with a little oil, pop the lids back on and sit on a baking tray. Roast for about 30 minutes until tender.
  2. Meanwhile, put the grated red leicester, gruyère and chopped brie in a bowl and stir through the cornflour and mustard powder, followed by the crème fraîche and cider. Add the shallots and crushed garlic. Season, then divide among the pumpkins. Bake for 10-15 minutes until the cheese mixture is melted and bubbling.
  3. Stir the chopped gherkins, capers and parsley together in a small bowl and drizzle with a little more of the olive oil. Spoon over the melted cheese inside the pumpkins. Serve with crusty bread and raw veg to dip in the fondue mixture, scooping out the pumpkin flesh as you eat.

Nutrition

Calories
448kcals
Fat
35g (22g saturated)
Protein
20g
Carbohydrates
13g (3.7g sugars)
Fibre
1.1g
Salt
1.2g

Buy ingredients online

Recipe By

Emily Gussin

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