Need a Halloween sharing dish? This roasted pumpkin filled with melted cheese will steal the show
Tuesday 27 October 2026 12:00 - Juliette Hess
Imagine setting it down in front of your guests, tearing off a piece of crusty bread and dipping it straight into the creamy centre. Underneath the cheese, the roasted squash is tender, sweet and wonderfully comforting.
This recipe combines red kuri squash, Reblochon cheese and rosemary to create a delicious alternative to traditional fondue. It's festive without being gimmicky, easy to share and ideal for a cosy Halloween evening.
And the best part? The squash itself becomes the serving bowl.
Why a cheese-filled pumpkin is perfect for Halloween
Halloween often means sweet treats, but a whole roasted orange squash filled with melted cheese makes a memorable savoury centrepiece.
Its colour feels festive without complicated carving or decorations. Set it on a heatproof platter and let everyone gather around.
Its colour feels festive without complicated carving or decorations. Set it on a heatproof platter and let everyone gather around.
Why red kuri squash and Reblochon work so well together
Red kuri squash, also known as potimarron or Hokkaido squash, has naturally sweet, nutty flesh. Reblochon is a soft French Alpine cheese that turns rich and creamy when heated.
The combination of roasted squash, melted cheese, rosemary, olive oil and pepper gives every bite a sweet-savoury contrast.
The combination of roasted squash, melted cheese, rosemary, olive oil and pepper gives every bite a sweet-savoury contrast.
How to make this pumpkin cheese fondue
Very easy · 4 servings · 1 hour 10 minutes.
The recipe uses one red kuri squash, half a Reblochon, olive oil, rosemary, salt and pepper, plus country bread or brioche for dipping.
Briefly boil the whole squash, carefully hollow it out, coat the flesh with seasoned oil and fill it with cheese. Bake at 180°C (350°F) for 20 minutes, add bread around it and bake for another 20 minutes.
Find the complete quantities and method in the recipe:
The recipe uses one red kuri squash, half a Reblochon, olive oil, rosemary, salt and pepper, plus country bread or brioche for dipping.
Briefly boil the whole squash, carefully hollow it out, coat the flesh with seasoned oil and fill it with cheese. Bake at 180°C (350°F) for 20 minutes, add bread around it and bake for another 20 minutes.
Find the complete quantities and method in the recipe:
Autumn Reblochon fondue in a red kuri squash!
Fall is the perfect season for a cozy Savoyard fondue , but have you ever tried serving it inside a red kuri squash ? This original twist combines the sweetness of roasted squash with irresistibly creamy, melted cheese. Easy to make and...
What to serve with the melted cheese
Country bread is a natural choice because its crust holds up for dipping. Brioche offers a pleasant touch of sweetness that pairs with red kuri squash.
Other possible accompaniments include boiled potatoes, cooked mushrooms, sausages or a crisp green salad. Arrange the dips on a sharing platter and use clean serving utensils.
Other possible accompaniments include boiled potatoes, cooked mushrooms, sausages or a crisp green salad. Arrange the dips on a sharing platter and use clean serving utensils.
No Reblochon? Try these alternative cheeses
Brie or Camembert can create a similarly creamy centre. Raclette, Morbier, Tomme, Gruyère or Cheddar are other possible substitutions, although each changes the taste and texture.
Choose a cheese that melts well, and adjust seasoning according to its saltiness.
Choose a cheese that melts well, and adjust seasoning according to its saltiness.
Three simple presentation ideas for Halloween
Keep the squash whole: its orange skin creates a natural autumn centrepiece.
Surround it with toasted bread: guests can serve themselves straight from the platter.
Show off the cheese pull: lifting bread from the molten centre makes an appetising moment without artificial decorations.
Place non-edible decorations away from the food.
Surround it with toasted bread: guests can serve themselves straight from the platter.
Show off the cheese pull: lifting bread from the molten centre makes an appetising moment without artificial decorations.
Place non-edible decorations away from the food.
Five mistakes that can spoil the result
Choosing a much larger squash: the specified cooking time may no longer apply.
Making the opening too small: guests need room to dip comfortably.
Overfilling: leave space for the cheese to melt.
Undercooking the squash: check that the flesh is tender enough to scoop.
Forgetting the heat: serve the dish on a stable, heatproof surface and warn guests that the filling is very hot.
Making the opening too small: guests need room to dip comfortably.
Overfilling: leave space for the cheese to melt.
Undercooking the squash: check that the flesh is tender enough to scoop.
Forgetting the heat: serve the dish on a stable, heatproof surface and warn guests that the filling is very hot.
Can you get the dish ready in advance?
Measure the seasoning, prepare the bread and organise the accompaniments ahead of time. To enjoy the best texture, bake the cheese-filled squash close to serving.
Keep perishable ingredients refrigerated until needed. The original recipe does not recommend freezing the finished fondue.
Keep perishable ingredients refrigerated until needed. The original recipe does not recommend freezing the finished fondue.
Frequently asked questions
Can I use another pumpkin?
A small edible pumpkin may work, but moisture, sweetness and cooking time will differ.
Can you eat the squash flesh?
Yes. Scoop some tender squash together with the melted cheese.
Is the recipe vegetarian?
Check the cheese's rennet: traditional Reblochon may contain animal rennet.
Can I add garlic or onions?
Yes. Garlic, onion and cooked bacon pieces are possible variations.
Is this a starter or main dish?
Either, depending on portions and side dishes.
A small edible pumpkin may work, but moisture, sweetness and cooking time will differ.
Can you eat the squash flesh?
Yes. Scoop some tender squash together with the melted cheese.
Is the recipe vegetarian?
Check the cheese's rennet: traditional Reblochon may contain animal rennet.
Can I add garlic or onions?
Yes. Garlic, onion and cooked bacon pieces are possible variations.
Is this a starter or main dish?
Either, depending on portions and side dishes.
A Halloween sharing dish worth repeating
Roasted red kuri squash, creamy Reblochon and toasted bread are all you need for a cosy seasonal dish that feels special without complicated preparation.
Bring the whole squash to the table and let everyone dip into the centre. It's the sort of relaxed, generous food that makes a Halloween gathering memorable.
Bring the whole squash to the table and let everyone dip into the centre. It's the sort of relaxed, generous food that makes a Halloween gathering memorable.
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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