Pumpkin, Roast w Cheese Fondue Serves 8

Preheat oven to 450F w rack in lower third. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 min. Transfer to a rack to cool. Remove top of pumpkin by cutting a circle 3” in diameter around stem w small sharp knife. Scrape out seeds and loose fibers. Season inside w .5 tsp salt. Whisk together cream, broth, nutmeg, 1 tsp salt and ½ tsp pepper in bowl. Mix together cheeses in another bowl. Put a layer of bread in bottom of pumpkin, cover w about 1 c cheese and about ½ c cream. Continue layering until ;pumpkin is filled to about ½ inch from top, using all of cream mix. Cover w top and put in an oiled small roasting pan. Brush outside w olive oil. Bake until pumpkin is tender and filling is puffed 1 ¼ to 1 ½ hours (can be filled 2 hrs before baking and chilled)

Baguette 1 (15-inch) piece, cut into ½ inch slices (7 oz total)
Pumpkin 1 (5 lb) orange
Heavy Cream 1.5 c
Chicken broth 1 c lo salt
Nutmeg ½ tsp grated
Gruyere 2 ½ c coarsely grated (6 oz)
Emmental Cheese 2 ½ c coarsely grated (6 oz)
Olive Oil 1 T