Roasted Pumpkin Ale Cheese

1: Preheat the oven to 325°F.

2: Cut off the top and scoop out the seeds and guts of the pumpkin.

3: Scrape the inside of the pumpkin until smooth and place it in a sturdy oven-safe dish.

4: Pour a little olive oil into the bottom of the pumpkin and rub it all over the inside.

5: Bake the pumpkin for 1 hour or until soft and fork-tender.

6: While the pumpkin is roasting, mix the Gruyere, cheddar, Parmesan, heavy cream, and garlic together in a medium bowl.

7: In a small bowl, whisk the beer and cornstarch together until smooth and then stir it into the cheese mixture.

8: Once the pumpkin is fork-tender, remove it from the oven and pour the cheese mixture into the pumpkin.

9: Bake for another 25 minutes or until the cheese is melted, creamy, and bubbling.

10: Stir some of the roasted pumpkin from the sides into the cheese once bubbly and hot.

11: Sprinkle extra cheese around the rim and broil on high for 2-5 minutes until browned and bubbly.

12: Serve hot with crusty bread, pretzels, or other dippable items.