Butternut & Sausage Fondue Dip

Butternut & Sausage Fondue
12 ounces cheese ( be creative with cheeses. Fontina, brie, robiola, pecorino tartufo, gruyere, mozzarella)
2 cups whole milk
ΒΌ cup butter
3 tablespoons flour
1/2 lb spicy Italian sausage cooked
butternut squash cubed and roasted
chopped fresh kale
Extra Virgin olive oil to garnish
Melt the butter in heavy sauce pan. When it is completely melted add the flour. Cook for 2 – 3 minutes. Add the milk and cook until it starts to thicken. Add the cheese, cooked sausage, butternut & kale pour into fondue pot, chafing dish or roasted acorn or pumpkin place in oven until warm and bubbly. Serve with crostini.