Pumpkin Cheese Fondue

Recipe by Rita1652
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut a slice off the top of the pumpkin and scoop out seed.
  • Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
  • 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.
  • 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.
  • Season with salt, pepper, nutmeg and cinnamon.
  • Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
  • 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 .
  • Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.
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