Pumpkin Fondue with Artichokes and Sage
Adapted from the book Fresh From the Farmer’s Market: Fall By Alastair Hendy. It’s called “pumpkin” fondue, but any winter squash will do. The squash is more of a vessel, or accompaniment to a yummy fondue, rather than a flavor. I have used acorn squash, and the one in the photo is a Kabocha. This was the centerpiece for a celebratory dinner recently. With it I served grilled marinated steaks, sautéed greens, roasted shiitake mushrooms and fresh bread. We welcomed the fall season in style, with comments like, “please can I hook up an I.V. of this delicious fondue?” And, “This is so good, would you mind if I ate all of this by myself?” The best part is scooping out the soft flesh of the baked squash, dunked generously in fondue. So invite friends over, and pass around the spoons. Happy Autumn to you!
- 1 medium winter squash or pumpkin
- 1/2 teaspoon freshly grated nutmeg
- a dash of ground cloves
- 4 tablespoons of butter, divided
- 1 onion very finely chopped
- 1 garlic clove, crushed
- 2/3 cup dry white wine
- 1 teaspoon all-purpose flour
- 5-10 sage leaves, chopped
- 2 teaspoons dried oregano
- 4 baby artichokes in oil, drained and chopped
- 1 lb Emmental or Gruyere cheese (or a mixture), grated
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- Green Tabasco, to taste (optional)
Method:Slice the top off the pumpkin and reserve it, hollow out the core, and discard all the fibers and seeds. If the pumpkin or squash is not flat on the bottom, you may want to cut away enough to make it sit upright without tipping over. Melt two tablespoons of the butter and add the freshly grated nutmeg, ground cloves, a dash of salt and pepper. Brush the inside flesh of the pumpkin with the butter mixture, as well as the top. Place in a baking dish and bake at 375 degrees for about one hour, or until the inside is quite soft.
In a saucepan or skillet, heat the remaining butter and add the onion and garlic. Saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the sour cream. Stir until the cheese melts. Transfer to a small oven proof dish and stir in the sour cream. Bake in the oven at 375 degrees for about 20 minutes or until the fondue is runny. Pour the fondue into the cooked pumpkin and serve.
From Chyela Rowe