"As 2025 closes, I wanted to leave you with one of my favourite recipes: the pumpkin fondue. This started life as a Lyonnaise dish that I saw Anthony Bourdain enjoy on his TV series Parts Unknown at Daniel Boulud's parents' farmhouse. My adapted version could be a centrepiece of your New Year's Eve party, where the molten cheese mixture can be spread on bruschetta and topped with pickles."
"Pumpkin fondue I used a 3kg kabocha squash, but if you can't find one that big, get two medium-sized pumpkins instead. Prep 15 min Cook 2 hr 15 min Serves 6-8 for dinner, or 20 as canapes 3kg pumpkin (1 big or 2 smaller ones) crown prince, delica or kobocha; it's not about the overall weight, but the size of the pumpkin and the cavity 7 tbsp extra-virgin olive oil Fine sea salt 1 tsp mixed spice"
Use a 3kg kabocha squash or two medium pumpkins; prep 15 minutes and cook about 2 hours 15 minutes to serve 6–8 as a main or 20 as canapés. Ingredients include extra-virgin olive oil, mixed spice, onion, garlic, cooked chestnuts, thyme, a variety of mushrooms, butter, flour, milk and vegetarian gruyere, emmental and stilton. Heat the oven to 200C (180C fan). Cut a roughly 15cm lid from the pumpkin, scoop out the seeds and trim the cavity, then rub in oil, salt and mixed spice. Sauté the chopped onion with the reserved pumpkin flesh to begin the filling.
Read at www.theguardian.com
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