Post created for #HarvestStoneHoliday with Harvest Stone Crackers.

Roast a pumpkin and fill it with fondue. That's the idea behind this perfect recipe for Baked Pumpkin Fondue. Makes a perfect side dish or appetizer. And looks so beautiful on any holiday table. Imagine how thankful you'd be to start Thanksgiving off with this recipe!

This last month I've gone gluten-free. After posting on Instagram about some ongoing gallbladder quirks I'd been having, so many comments suggested I should go off gluten. So I figured, why not give it a try? I'd spent weeks feeling icky, with a low grade sideache and general tummy malaise. So cleaning up the eating regime didn't just feel right, it felt good.

Right around this time, Harvest Stone Crackers invited me to join in their #HarvestStoneHoliday celebration and I was 100% game. Crunchy gluten-free crackers were already on my menu for holiday appetizers. So I ran to the store, grabbed 84 packs of crackers, one pumpkin and a bushel of fondue cheese, then hit the kitchen to create the worlds easiest autumn appetizer.

It is, undoubtedly, also the most delicious thing I've ever eaten.

Savory roasted pumpkin (I actually used kabocha squash here, because I liked the size of it for my giant appetizer platter. Similarly flavored, either squash works beautifully, so use whichever you wish), creamy fondue cheese (I purchased a pre-mixed pack of shredded fondue cheese, but you can create your own with gruyere and Swiss) and gluten-free, non-GMO, organic Harvest Stone crackers are a match made in paradise.

So creamy.

So crunchy.

So simple.

So good.

So totally happening again tomorrow.

FOOD PHOTOGRAPHY GEEK-OUT MOMENT

These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 . Shutterspeed was set to 125 so I could hand hold my camera, and still end up with a crisp-sharp shot. F/5.0 allowed most of the photo to be evenly clear. If the light is good, I'll always shoot f/5.0 on my overhead shots.

See my setup and discover even more tricks with my 90-Minute Food Photography Crash Course.

The backdrop was created using the Bea Lubas technique, which you can learn over at TwoLovesStudio. Once I tried this technique, I painted over 5 of my old backdrops, because I loved it so much. This one was painted over a precut Home Depot chalkboard, with Amy Howard One Step Grey and White Paint. This set of FolkArt Home Décor Chalk Paint is also a great option, a little more cost-friendly, too.

DID YOU KNOW I JUST LAUNCHED AN ALL NEW DocuVlog?

Discover what A Day in the Life of A Food Photographer is like. Go inside my studio, visit me behind-the-scenes and see what I've got cookin' up. WATCH SEASON 1 of LOVE, LARK NOW.

Wanna nerd out even more? Find tricks, tips and answers 24/7 in my Food Blogging, Photography & Videography Facebook Group. It's free to join!

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Baked Pumpkin Fondue

by Brooke Lark November-1-2017

Quick and easy, this oven baked fondue is served in a roasted pumpkin with gluten-free Harvest Stone crackers. Prepare to die your eyes out. In a good way.

Ingredients

1 medium pumpkin or kabocha squash
3 Tbsp olive oil
1 Tbsp garlic puree
1/2 cup heavy cream
2 cups shredded fondue cheese
1 package Harvest Stone Sprouted Hummus Crackers, Roasted Garlic & Sea Salt
salt and pepper, to taste
fresh chopped parsley

Instructions

Heat oven to 400°F. Slice the top 1" from the pumpkin, remove top. With a spoon, scoop out seeds. Discard seeds, place squash onto a parchment-lined baking sheet. Drizzle with olive oil. Salt and pepper generously.Bake squash for 20-30 minutes, or until tender.Fill squash with garlic and cream. Whisk to mix garlic into cream. Add fondue cheese, stirring until well mixed. Return to oven, bake until cheese melts, stirring every 5 minutes or so, about 20 minutes total.Serve in the center of a large platter with a sprinkle of salt and pepper, and parsley for garnish.

Details

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 8 servings