Roasted Pumpkin with Cheese Fondue | Pumpkins | Boston Organics

Ingredients

• 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
• 1 (7-pound) orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups coarsely grated Gruyère (6 ounces)
• 2 1/2 cups coarsely grated Emmental (6 ounces)
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon cinnamon