BAKED PUMPKIN FONDUE

It's the first day of Fall so the Pumpkin Season has started!

This recipe is best described as pumpkin decadence. What else would something

that involves layering of oozy gooey melted Gruyere and Fontina Cheese be called.

With lots of fun treats for dipping in :)

This is a terrific fall appetizer that can take you all the way into the New Year.

Grate up about 2 cups of Gruyere & Fontina Cheese and set it aside.

Slice up the top 1" from the pumpkin, remove top.

With a spoon scoop out all the insides but "Save The Seeds" to roast later.

Rub both the inside and outside of the pumpkin with Napa Valley Olive Oil.

Salt & Pepper generously.

Bake pumpkin for 20 -30 minutes, or until tender.

While the pumpkin is cooking drain the seed and dry them off.

Bake the seeds in a 375 degree oven with some butter and plenty

of salt and pepper for about 15 minutes till golden brown.

I could eat this entire bowl right now!

Time to fill this pumpkin up!

1 tbsp garlic puree.

Toss in as much cheese that you can fit in.

Pour in about a half a cup of heavy cream. Give pumpkin a good mix.

Top with more cheese. Return to the oven, bake until cheese

melts, stirring every 5 minutes or so, about 20 minutes.

I need a spoon now!

Garnish the Fondue with the roasted pumpkin seeds

if you haven't eaten them all up :)

Serve the Pumpkin Fondue on a large wood cutting board.

Pick your favorite foods for plunging into this

Ozzy Gooey Decadence.

Pumpkin Fondue and Beer are a perfect match.

So creamy.

So crunchy.

So simple.

So good.

So totally happening again.

Have a bite of my French Bread.

Would you rather a bite of Pepperoni?

Or maybe a bite of a sweet fall Red Apple?

I think you can say this Baked Pumpkin Fondue was a hit.

Enjoy!