Tis the season for pumpkin eating! We’re making this again tonight and I just wanted to share the recipe again for those who missed it last year. By the way, pumpkin fondue is fondue-licous.
My good friend Annie tipped me off that there was a roasted pumpkin fondue recipe in the holiday special issue of Gourmet magazine. I bought it right away because how could I not make a pumpkin fondue?
I did change their recipe some. They wanted you to layer the bread inside, but I just couldn’t do that. It would be more like a pudding than a fondue and although I like my puddings I’m a dunker when it comes to fondue.
To start, preheat your oven to 450.
As in almost any real pumpkin recipe, first you gotta scrape out that pumpkin.
I halved their recipe since there are just two of us. This meant I used a pie pumpkin instead of a 7 pound pumpkin.
Season the inside of the pumpkin with a 1/4 teaspoon of salt. I used garlic salt, but either will work.
In a small bowl…
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