Ingredients for 4 people
Salt & pepper
4 garlic cloves
1/2 cup grated cheddar cheese
1/2 grated Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated white cheddar cheese
1/2 cup dry white wine
1/2 cup cream cheese
2 empty plastic bottles
Step 1/3Cut the stem off of a pumpkin and save for later. Cut off the top of a pumpkin and clean out the inside. Drizzle with olive oil, sprinkle with salt and pepper, and place a basil leaf, a sprig of thyme, and garlic cloves in the pumpkin. Cover the pumpkin and the top completely with aluminum foil. Bake 1 hour at 350 °F. When ready scoop part of the pumpkin out and set aside.
Step 2/3Cut the bottoms off of each plastic bottle. Melt the cheddar cheese and when cool enough to touch, line each of the bottle bottoms with cheese. Fill each cheese mold with the cooked pumpkin. Let harden, then remove from the bottle mold. Top with the pumpkin stem.
Step 3/3Fill the pumpkin with the mozzarella, Swiss, and cheddar cheese, then pour in the wine. Cover with the cream cheese and sprinkle salt and pepper. Bake for 15 minutes at 350 °F. Place the cheese pumpkin inside the fondue and enjoy with sausage and bread!