Smokehouse Jack Fondue 🎃

Smokehouse Jack Fondue is a warm, savory centerpiece served inside a roasted Kabocha squash and made with creamy melted Smokehouse Sierra Jack, white wine, and garlic. Baked until bubbly and golden, it’s perfect for dipping with crusty bread, baby Yukon gold potatoes, or dried fruit for a rich and cozy fall treat.

Ingredients

12 ounces Smokehouse Sierra Jack

1 1/2 cups heavy whipping cream

1 tablespoon cornstarch

1 Kabocha Squash

I teaspoon crushed garlic

2 tablespoons olive oil

1 1/2 tablespoons white wine

Serve with crusty bread,dried fruit and baked baby Yukon gold potatoes for dipping

Directions

Preheat oven to 375 degrees Fahrenheit
Rinse the Kabocha squash with warm water to clean and cut 2 inches in diameter around the stem to create a lid.
Spoon out seeds and fiber.
Mix the crushed garlic with olive oil and brush the inside of melon and inside of the lid with stem. Bake for 45 minutes.
At around 45 minutes of the squash baking Shred the Smokehouse Jack in a bowl and hand toss in the cornstarch. This will help it not separate when making the fondue.
Simmer the heavy whipping cream and wine on low to medium heat. Gradually whisk in handfuls of cheese until melted. Pour into the squash and finish baking until bubbly and lightly browned.
Serve with baked baby Yukon gold potatoes and crusty bread.

Smokehouse Jack Fondue 🎃

Appetizer

Dinner

1 hr 45 min

Serves: 6

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