Pumpkin Cheese Fondue

Ingredients

• 1 small pumpkin
• 2 tablespoons butter, melted
• 1 pinch nutmeg, for baking the pumpkin
• 1 pinch cinnamon, for baking the pumpkin
• 1 1/2 tablespoons olive oil
• 3 scallions, finely sliced
• 2 garlic cloves, minced
• 8 ounces emmenthaler cheese, grated
• 8 ounces gruyere cheese, grated
• 1 cup sherry wine or dry white wine
• 1 tablespoon cornstarch, mixed to a smoothpaste with some water
• grated nutmeg
• 1/4 teaspoon cinnamon
• paprika

Directions

1. 1

   Cut a slice off the top of the pumpkin and scoop out seed.

2. 2

   Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.

3. 3

   Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.

4. 4

   Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.

5. 5

   Season with salt, pepper, nutmeg and cinnamon.

6. 6

   Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.

7. 7

   Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .

8. 8

   Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.