Roasted Sugar Pumpkins with “Cheese Fondue”

This recipe is adapted from Gourmet magazine.

Serves 6 to 8

3/4 of a 15-inch baguette, cut into 1/2-inch slices
3 (2-pound) sugar pumpkins
Salt and ground black pepper
1 1/2 cups heavy cream
1 cup chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 cups each: coarsely grated Grueyere and Emmental cheeses, mixed
1 tablespoon olive oil

Adjust oven rack to lower-middle position and heat oven to 450 degrees.  Arrange baguette slices on large wire rack; bake until golden brown, about 7 minutes; set aside.

Meanwhile, cut a 3-inch circle around each pumpkin stem; remove tops. Scrape out pumpkin seeds and fibers from interiors and tops; lightly season with salt and pepper.

Whisk cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.

Make 3 layers in each pumpkin in the following order: toasted bread, generous 1/3 cup cheese, scant 1/2 cup cream mixture.

Cap pumpkins and place in a small roasting pan; brush with oil.  Bake until the 450 degree oven until pumpkins are tender, about 30 minutes.

To serve, scoop out portions of cheese, bread, and roasted pumpkin. We ate it with more toasted baguette crostini, but that is completely optional.