- 1 pumpkin (about 3 pounds), washed
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup Frigo® Whole Milk Mozzarella Cheese, shredded
- 1 cup Frigo® Parmesan Cheese Wedge, shredded
- 1/2 cup Frigo® 3-Cheese Italian Blend
- 1 cup dry white wine
- 1 clove garlic, smashed
- 1 tablespoon corn starch
- 1/2 teaspoon dry mustard
Preheat the oven to 450°F.
Prepare your pumpkin by slicing the top off 1–2 inches below the stem. Scoop out all the seeds and stringy membranes. Then, rub the inside of the pumpkin with the olive oil and a pinch each of salt and pepper. Place the scooped-out pumpkin and the lid on a sheet tray and pop them into the oven.
Meanwhile, in a blender, blend the Frigo® Whole Milk Mozzarella Cheese, Frigo® Parmesan Cheese Wedge, Frigo® 3-Cheese Italian Blend, dry white wine, garlic, corn starch, dry mustard, salt and pepper until smooth.
Remove the pumpkin from the oven and scoop the cheesy mixture into the pumpkin. Then, pop it back into the oven for 40 minutes or until the pumpkin is fork tender and the cheese fondue is hot and bubbly.
Arrange an assortment of bite-sized dipping foods like cubes of bread, apples, roasted potatoes, blanched vegetables and cooked shrimp on a platter with the pumpkin fondue pot in the center. Spear the dippers with fondue forks or wooden skewers, dip, swirl and enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.