Pumpkin Fondue Dip
Recipe by Caroline Chambers
Time: 1 hour
1 2-lb sugar pumpkin
1 tablespoon olive oil
4 oz. cream cheese
1/2 cup gruyere cheese, plus 1 tablespoon, divided
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper, plus more for garnish
1/4 teaspoon red chili flakes
1/2 teaspoon paprika
Preheat oven to 400°.
Cut off the top of the pumpkin, including the stump. Slice in half vertically, then scoop out all seeds and discard. Brush insides of pumpkin with olive oil, then place the two halves face down on a parchment paper lined roasting pan and place pan in the oven. Roast pumpkin for 30-40 minutes, or until pumpkin can be easily pierced with a fork.
Allow to cool for several minutes. While still very hot, but manageable, scoop the roasted pumpkin flesh out of its skin and into the body of a food processor. Discard skins.
To the food processor, add cream cheese, ½ cup of gruyere, salt, black pepper, chili flakes and paprika. Process until smooth. Taste, and adjust seasoning as needed.
Place dip in an oven-proof dish, sprinkle remaining gruyere over the top, and return to oven until cheese is melted. Finish with fresh ground black pepper, and serve with baguette.
Dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator. To reheat, place dip in oven-proof dish and heat for 15 minutes at 350°.