Filter
Reset
Sort ByRelevance
Susan B.
Pumpkin with creamy cheese fondue
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Cut the caps of the pumpkins and scoop out the kernels and wires. Put the pumpkins and the caps on the baking tray and grill in the oven for 30 minutes until tender and soft.
-
In the meantime, prepare the cheese fondue. Heat the wine in a pan with the sage, nutmeg and garlic. Add in portions and stirring the cheese. In a cup, mix the cornstarch with 3 tablespoons of water, add it to the cheese fondue while stirring and keep stirring until it is smooth and creamy.
-
Put the fondue in the pumpkins and put in the oven for about 10 minutes. Serve with the baguette and raw vegetables to dipping. Then spoon out the pumpkin.
-
25 minMain dishgarlic, (olive oil, minced beef, dried Italian herbs, fresh Italian stir-fry vegetables, tomato cubes, balsamic vinegar, fresh spaghetti all'uovo, Parmigiano Reggiano powder,vegetable-spaghetti bolognese with parmesan -
25 minMain dishzucchini, traditional olive oil, mushroom melange, Chestnut mushroom, dried oregano, White wine vinegar, French mustard, shallot, garlic, rucolasla melange, oven roasted almonds,autumn salad with fried mushrooms -
25 minMain dishWhite rice, oil, onion, minced beef, paprika, green pepper, tomato paste, flour, Beef broth, green bean, Red pepper,minced goulash with rice and beans -
20 minMain dishpine nuts, basil, garlic, Parmigiano Reggiano, extra virgin olive oil, extra virgin olive oil, Tuscan carré, fresh spaghetti all'uovo,pasta pesto and Tuscan carré
Nutrition
815Calories
Sodium0% DV3.7g
Fat72% DV47g
Protein82% DV41g
Carbs14% DV41g
Fiber16% DV4g
Loved it