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Idaho Pumpkin Fondue

By Dawn Larzelier
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 4 individual fondue pumpkin pots

This comforting dish features roasted Idaho sugar pumpkins filled with a creamy, melty white cheese fondue, infused with fragrant Idaho-grown sage. Perfect for fall gatherings, it’s a fun and elegant way to serve a warm, interactive appetizer.

  • Choose small, firm Idaho sugar pumpkins that hold their shape when roasted.
  • Idaho cheese is diverse and abundant, from tangy cheddar to creamy labneh, the options are endless.
  • Fresh Idaho sage adds bright, herbal flavor; adjust to taste.
  • For extra richness, add a splash of white Idaho wine or Idaho apple juice to the cheese mixture.

🧀 Fun Idaho Ag Fact: Idaho ranks as the nation’s third-largest dairy producer, contributing significantly to the state’s economy. The dairy industry in Idaho has a direct economic impact of approximately $7 billion, with total annual sales approaching $11 billion. This sector supports over 33,000 jobs statewide, encompassing dairy farming, processing, and related services.

Ingredients

  • 4 small Idaho sugar pumpkins

  • 2-3 Tbsp olive oil

  • Salt and pepper, to taste

  • 2 ½ cups shredded Idaho artisanal white cheeses (Gruyère, Fontina, or a blend), divided

  • ½ cup Idaho cream or half-and-half

  • 2 tsp Idaho grown fresh sage, finely chopped (or 1 tsp dried), plus a sprig for each pumpkin garnish (optional)

  • 2 Tbsp Idaho harvested pepitas for garnish (optional)

  • Optional dippers: crusty bread cubes, roasted vegetables, apple slices

Featured Idaho Produce

Steps

  • Prepare Pumpkins:

    Preheat oven to 375°F.

    Slice tops off pumpkins and scoop out seeds and strings. Brush the inside lightly with olive oil and season with salt and pepper.

    Place pumpkins cut-side down in a baking dish and roast for 20–25 minutes, until tender but still holding shape.

  • Prepare Cheese Fondue:

    In a small saucepan over low heat, combine half of the shredded cheese, cream, and sage. Stir until smooth and melty. Season with a pinch of salt and pepper.

  • Assemble Fondue Pots:

    Remove pumpkins from oven and turn upright on baking dish. Spoon the warm cheese fondue into the roasted pumpkin cavities.

    Top each with remaining shredded cheese. Return to oven for 5–7 minutes, until cheese is bubbly and lightly golden.

  • Serve:

    Place pumpkins on individual plates or a serving platter. Serve immediately and get creative with dippers such as bread cubes, roasted veggies, or apple or pear slices.