October 16, 2009

Gourmet Roast Pumpkin with Cheese Fondue

And now for a foray into cooking acorn squash! I found this recipe while listening to NPR's Fresh Air with Ruth Reichl, Editor in Chief of Gourmet Magazine. After hearing her talk about a roast pumpkin filled with fondue, I was sold on trying this recipe.

I used an acorn squash, hollowed it out and filled it with stale bread, cream, and cheese. When it's done baking, the squash is served scooped out over the cheesy, creamy filling.

And what a statement this dish makes! It's so simple, but during its 45 minutes in the oven, it transforms into gooey, creamy, cheesy, squashy deliciousness. You can find the recipe here, and I highly recommend that you add it to your fall repertoire.