Fall is here, and so is your new favorite party app! This baked pumpkin fondue combines creamy, nutty Youngsters Baby Swiss with fresh sage and a hint of spice. Grab some crusty bread, gather your friends, and get ready to dip into pure autumn bliss.
INGREDIENTS:
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1 (5–7 lb) sugar pumpkin
- 12 oz Artikaas Youngsters Baby Swiss
- 3 tbsp cornstarch
- 1 1/2 cups dry white wine
- 5–6 sage leaves
- 2 1/2 cups half-and-half
- 1/4 tsp nutmeg
- Olive oil
HOW TO MAKE IT:
1. Preheat the oven to 400°F.
2. Prepare the pumpkin: using a sharp serrated knife, cut off the top to create a large enough opening to scoop out the insides. Remove the seeds and fibers, then discard.
3. Brush the inside of the pumpkin with olive oil and season with a generous pinch of salt. Place it on a parchment-lined baking sheet and bake for 20 minutes.
4. While the pumpkin bakes, grate the Youngsters Baby Swiss. Toss with the cornstarch and set aside.
5. In a sauté pan over medium heat, bring the wine and sage to a simmer. Cook for 5 minutes.
6. Lower the heat to low. Add the half-and-half and whisk immediately. If the half-and-half begins to separate, raise the heat slightly to bring the mixture back to a simmer, it should come back together.
7. Keeping the heat low, add the nutmeg. Slowly sprinkle in the cheese while whisking continuously to prevent the fondue from breaking. Once all the cheese is incorporated, bring the fondue to a gentle simmer, then remove from heat.
8. After the pumpkin has baked for 20 minutes, remove it from the oven and carefully pour the fondue inside. Return to the oven and bake for another 20 minutes. Serve warm with fresh bread, fruit and crackers.
