BAKED PUMPKIN FONDUE

Cheese of choice: Any alpine or alpine-style cheese, such asGruyère ❚ 1 medium baguette, sliced into 1-inch- (2.5-cm-) thick rounds ❚ 1 medium cheese pumpkin (about 2.3 kg/5 lb), or standard orange pumpkin ❚ Kosher saltFreshly ground black pepper ❚ 1 cup (250 mL) buttermilk ❚ 1/2 cup (120 mL) whipping cream ❚ 1/2 cup (120 mL) chicken or vegetable stock (homemade is best, or low-sodium storebought) ❚ 1 tbsp (15 mL) lemon zest ❚ 1/2 tsp (2 mL) dried thyme ❚ 1/4 tsp (1 mL) freshly grated nutmeg ❚ 340 g (2 1/2 cups) cheese of choice, shredded ❚ 1 tbsp (15 mL) melted unsalted butter 1. Preheat the oven to 230°C

Midnight Special

(450°F). Toast the baguette slices on a large baking sheet in the oven, 5 to 7 minutes.

2. With a sharp pairing knife, cut a 10-cm (4-inch) circle around the stem of the pumpkin. Remove the top and clean the underside, scraping away any fibres and seeds. Clean the entire inside of the pumpkin (put the seeds aside to toast later, if inclined) and season with salt and freshly ground black pepper.

3. In a medium bowl, whisk together the buttermilk, cream, stock, lemon zest, thyme, nutmeg, and 1/2 teaspoon salt and set aside.

4. Place a layer of toasted baguette slices in the bottom of the pumpkin, sprinkle 1 cup of the shredded cheese on top, then pour one-third of the buttermilk mixture on top of that. Repeat until the pumpkin is full (save any leftover toasted baguette for serving). 5. Brush a baking sheet and the exterior of the pumpkin with the melted butter. Bake for 1 hour, until the pumpkin is very tender and browned. 6. Serve it by scooping some of the fondue and pumpkin flesh onto a plate (this works for buffets) or slice the entire pumpkin like a pie (best for sit-down meals).