Tuesday, November 10, 2009

roasted kabocha fondue

this is a delicious, simple and easy but luxurious fall or winter meal. i'm making it by request for friends tonight.

Ingredients


1 (7-pound) kabocha squash
2 shallots chopped
½ cup vermouth
1 1/2 cups heavy cream
1/2 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
2 tsp truffle oil
1 tablespoon olive oil

preperation
Preheat oven to 400°F with rack in lower third.
Saute shallots in olive oil until tender. Add ½ cup of vermouth and reduce by half. Set aside.
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside squash with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of squash with salt and pepper.
Whisk together shallots, cream, broth, nutmeg, truffle oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
Layer cheese and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream.
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Scoop squash flesh and cheese into bowls and serve with great bread and a green salad.

1 comment:

abenner said...

this would kill me. ;)