Halloween Pumpkin Fondue

WRITTEN BY

SERVES:

4-6

Prep Time:

15 minutes

Cook Time:

40 minutes

Looking for a spook-tacular party snack? Our “too small” wonky pumpkins (Crown or Butterkin) are perfect for turning into a cheesy, bubbling fondue.

This frightfully fun recipe makes for a Halloween table decoration and dip bowl all in one, perfect paired with veggie sticks or your other favourite snacks. It's like eating straight from a pumpkin cauldron—how wonky is that?

It's not over when the cheese dip is gone! Spoon into the sides and enjoy the soft, cheesy pumpkin that’s left. (Or you could grab a spoon and mix the pumpkin into the cheese once you’ve served it!)

_INGREDIENTS:

1 small pumpkin (Crown or Butterkin varieties both work and are commonly found in NZ)
Olive oil
2.5 cups grated cheese (we suggest Tasty cheese, cheddar, Gruyère, Gouda or a mix)
1 clove garlic, crushed
½ small onion, diced
40ml white wine
2 tsp corn flour
Pinch of nutmeg
Salt and pepper, to taste

_{FOR SERVING:}

Any combination of bread sticks, crisps, or crunchy veggies like broccoli, carrots or capsicum

_{INSTRUCTIONS:}

Preheat the oven to 180°C
Cut the top off the pumpkin (save this!) and scoop out the seeds from the middle. Leave the rest of the orange flesh intact. Drizzle the inside of the pumpkin with olive oil and season with salt and pepper. Place the top of the pumpkin on the baking tray next to the pumpkin.
Bake in the oven for 20 minutes.
While the pumpkin is baking, prepare the filling. In a bowl, mix the grated cheese, garlic, onion, corn flour, and nutmeg and toss together. Stir in the white wine. Season with salt and pepper.
Remove the pumpkin from the oven. Fill the cavity with the cheese mixture, then return it to the oven for an additional 20 minutes, or until the cheese is melted and bubbling.
Serve the pumpkin fondue alongside your favourite dippers (toasted bread, chips, broccoli, carrots, and capsicum)

wonkybox

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