Acorn Squash Fondue

No ratings yet

Author: Marinka

This Acorn Squash Fondue is a must-make appetizer for two. Please come over and dunk a piece of bread or some veggies in this molten cheese and enjoy.

Prep Time10

Cook Time1

Pin Recipe

Servings: people

Ingredients

1 acorn squash
1.5 tablespoon olive oil
2 ounces Gruyere cheese grated
2 ounces Emmentaler cheese grated
2 tablespoons white wine
salt & pepper
nutmeg (optional)

Instructions

Cut the top of the squash off. Not too little and not too much. Start with a very thin slice and if that's not enough cut another slice. You want to be able to get in there with a spoon to clean it out.
Use a spoon to scoop out the seeds and membranes. When the squash is hollowed out, use your fingers and coat the inside with olive oil. Sprinkle with salt & pepper.
Place the the bottom of the squash in a ramekin (otherwise it will fall over) and place it in a 400 degrees F oven and bake for 30-40 minutes or until a fork can be easily inserted into the flesh of the squash.
Use a fork to from the sides of the squash. Carefully scrape the sides and the bottom to loosen the flesh of the squash. Don't scrape out everything; the squash needs to keep some of it rigidity to serve as a 'container' to hold the fondue.
Fill the squash with the grated cheese and wine, mix with the squash flesh and place it back into the oven (400 degrees F) for another 10-20 minutes.
Check every now and then and stir, until all the cheese is melted and hot.
Add salt and pepper to taste and nutmeg (optional)

Notes

Instead of using a fork, you can use a hand mixer for this task. Just use one beater and carefully scrape the sides and the bottom to loosen the meat of the squash.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram