Roasted Pumpkin Ale Cheese
Serves 615 mins prep85 mins cook
This Roasted Pumpkin Ale Cheese is a perfect fusion of fondue and dip, creating a deliciously cozy meal for both casual weeknight dinners and festive gatherings. With a blend of Gruyere, White Cheddar, and Parmesan cheeses mixed with cream and pumpkin lager, this dish is a flavorful treat for any occasion, especially Thanksgiving or game days. Pair it with soft pretzels, brussel sprouts, and kielbasa for a well-rounded meal that promises no leftovers.
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What you need
Instructions
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.View original recipe