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Roast Pumpkin with Cheese "Fondue"

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This stunning roast pumpkin with cheese fondue is a spectacular vegetarian centrepiece that celebrates the best of autumnal produce. By slow-roasting a whole pumpkin filled with layers of crusty baguette and a rich blend of Gruyère and Emmental, the flesh becomes incredibly tender while the centre transforms into a decadent, bubbling savoury custard. Notes of nutmeg and double cream enhance the natural sweetness of the squash, creating a dish that is both visually impressive and deeply comforting.

Perfect for a dinner party or a cosy Sunday lunch, this recipe is surprisingly simple to prepare despite its grand appearance. As the pumpkin roasts, the flavours meld together into a luxurious fondue that guests can scoop out along with the soft roasted flesh. Serve this warming dish alongside a crisp green salad or some bitter chicory to balance the richness of the melted cheese.

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Ingredients for Roast Pumpkin with Cheese "Fondue"

  • 1 (15-inch) piece of baguette, cut into 1/2-inch slices (200g total)

  • 1 (7-pound) orange pumpkin

  • 350ml double cream

  • 240ml reduced-sodium chicken or vegetable broth

  • 1/2 teaspoons grated nutmeg

  • 600ml coarsely grated Gruyère (170g)

  • 600ml coarsely grated Emmental (170g)

  • 1 tablespoon olive oil

How to make Roast Pumpkin with Cheese "Fondue"

Preheat oven to 232°C with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

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 pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoons salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoons pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 240ml cheese and about 120ml cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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