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Grilled pumpkin fondue
Grilled pumpkin fondue
Grilled pumpkin fondue
By Ben Forte, Kamado Joe
Our friends BBQ magazine have kindly shared one of their showstopper autumn recipes for you to cook and enjoy at home. The perfect dish to celebrate Halloween, Bonfire night, or any cosy day in autumn.
Ingredients
1 whole squash or pumpkin
1 whole camembert
4 cloves of garlic, sliced
Small bunch of hardy herbs - rosemary, sage, thyme
Olive oil, drizzle
Crusty bread, to serve
Breadsticks, to serve
Method
1. Set barbecue to 170°C. Prepare your pumpkin by halving it and scooping out the seeds.
2. Pierce slits into the camembert and stuff with garlic slivers and herbs. Drizzle with olive oil. Place inside a Dutch oven to prevent the pumpkin from breaking up.
3. Cook indirect for about an hour, or until the pumpkin is cooked through and the cheese is melted and bubbling. Eat with toasted crusty bread or hands - scooping out the soft roasted pumpkin with melted cheese.
Tip
Save a few spoonfuls of pumpkin and cheese to stir through pasta. Along with a little of the pasta cooking water it will transform into a silky, rich sauce.
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Photo credit: Nick Hook
Recipe from Issue five - Autumn 2021 - www.thebbqmag.com