Preparation
Preheat the oven to 190°C. Cut the chestnut pumpkins into 2 and remove the seeds. Cover an oven tray with baking paper and place the half pumpkins on it, cut side up. Slide them into the oven for ± 30 min, until you can easily poke a knife into them.
Clean the mushrooms with a brush (without wetting them). Cut the largest into pieces and bake them briefly with the olive oil and chopped parsley. Season with salt and pepper.
Make the fondue according to the instructions on the package. Cut the baguette into cubes.
Divide the hot fondue between the half (also warm) chestnut pumpkins and serve immediately, with the mushrooms and croutons.
Tip: Add some bacon. Bake it along with the mushrooms.
*According to the recipe by Line Couvreur (Delhaize)
