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Pumpkin fondue nachos recipe

16 ratings

A delicious blend of Cheddar, Emmental and white wine makes this a melty (yet suitably spooky) delight for your Halloween party – or any autumn gathering. Serve with cherry tomato-topped nachos for a real crowdpleaser. See method

Serves 12
Takes 1 hr 40 mins
449 calories / serving
Vegetarian
Gluten-free

Ingredients

2-3kg round edible pumpkin
1½ tbsp olive oil
250g Emmental, finely grated
200g mature Cheddar, finely grated
2 tbsp (20g) cornflour
125ml crème fraîche
100ml white wine
½ garlic clove, finely chopped
1 tbsp chipotle paste
½ tsp smoked paprika
400g pack lightly salted tortilla chips
2 spring onions, sliced
12 jalapeño slices, chopped
100g cherry tomatoes, chopped

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1865kj
449kcal 22%
Fat
29g 42%
Saturates
12g 60%
Sugars
4g 4%
Salt
0.9g 16%

of the reference intake
Carbohydrate 28g Protein 15.9g Fibre 2.2g

Method

Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Cut the top off the pumpkin and scoop out the seeds and stringy pulp, reserving the seeds. Rub 1 tbsp oil over the pumpkin and inside the hollow, place on a baking sheet and top with the pumpkin lid. Roast for 1 hr or until tender.
Mix the cheeses in a bowl with the cornflour. In a separate bowl, mix the crème fraîche, wine, garlic and chipotle sauce. Stir everything together, then tip into the pumpkin. Put the lid on and roast for 15 mins, then remove the lid and cook for another 15 mins or until bubbling and the cheese is fully melted.
Meanwhile, mix the pumpkin seeds with the smoked paprika and remaining oil and tip onto the baking sheet next to the pumpkin for the last 5 mins of the cooking time to toast.
Serve the pumpkin fondue with the tortilla chips for dipping, garnished with the toasted pumpkin seeds, spring onion, jalapeños and tomatoes.

Cook's tip: This recipe also works well with butternut squash: cut off the long neck and hollow out the base.

See more Halloween recipes