Pumpkin fondue
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
1 small pumpkin or squash
1⁄4 cup unsalted butter
2 cups shredded Emmental cheese
2 teaspoons all-purpose flour
1 onion, chopped
1 clove garlic, minced
2⁄3 cup dry white wine
1 cup artichoke hearts in oil, drained and chopped
1 teaspoon dried oregano
1⁄2 cup sour cream
Coarse salt and freshly ground pepper, to taste
Preparation
Preheat oven to 350°F.
Slice top off pumpkin and reserve; hollow out core, discard seeds. Rub inside with half of butter. Place pumpkin cut side down on roasting pan. Bake for 30 minutes, or until pumpkin is slightly soft. Remove and set aside.
Toss cheese with flour in medium bowl; set aside. Melt remaining butter in large skillet over medium heat. Add onion and garlic; cook until soft and translucent, about 3 minutes. Add wine and cheese mixture, stirring until cheese melts. Add artichokes and oregano. Remove from heat and stir in sour cream. Spoon cheese mixture into pumpkin, replace lid, and bake for about 20 minutes or until cheese bubbles. Serve immediately with crackers or your favourite bread. Serves 6.
