Pumpkin Fondue



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!


Reference: https://www.purewow.com/food/meghan-markle-recipes/slide5


credits to the owner

Prep time: 10 mins Cook time: 35 mins

Total time: 45mins Yield: 8 servings


  • 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


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.

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