Fondue Made with Acorn Squash

Deliciously Decadent Fondue-Style Acorn Squash

To craft this awe-inspiring dish, you will need:

• 4 medium acorn squash
• 2 tablespoons olive oil
• 1/2 teaspoons kosher salt (plus additional for taste)
• 8 ounces Comté cheese, grated (approximately 2 cups)
• 8 ounces Gruyère cheese, grated (approximately 2 cups)
• 1 tablespoon all-purpose flour
• 3/4 cups heavy cream
• 1/2 cup whole milk
• 1 tablespoon kirsch (cherry-brandy) or dry white wine
• 1 garlic clove, finely grated
• 1/2 teaspoon black pepper (plus more to taste)
• Accompaniments: Crudités (such as cornichons, blanched broccoli, Belgian endive, carrots, and sliced radishes), roasted fingerling potatoes, sliced apple and pear, grapes, pretzel crisps, and mini rye toasts.

Preparation Time

Estimated cooking time: 45 minutes

Oven Temperature: Preheat to 500°F

Step-by-Step Instructions

1. Begin by slicing off about 1 inch from the top and 1/4 inch from the bottom of each acorn squash. This modification creates a stable base without exposing the cavity.

2. Using a spoon, carefully scoop out the insides, discarding any seeds and stringy bits. Lightly drizzle olive oil into the emptied squash and sprinkle with kosher salt to enhance flavor.

3. Place the squash upside down on a parchment-lined baking sheet and roast for about 25 to 30 minutes, until they are tender yet maintain their shape. After removing them from the oven, flip them upright and allow to cool for 15 minutes while reducing the oven temperature to 450°F.

4. In a large bowl, mix the grated Comté and Gruyère cheeses with flour, then set aside. In a saucepan over medium heat, bring the heavy cream to a subtle simmer, whisking frequently until it reduces by half (roughly 15 minutes). Gradually whisk in the milk, kirsch, grated garlic, and black pepper.

5. Lower the heat, and slowly incorporate the flour-coated cheese in batches, whisking constantly until each addition is fully melted before adding more. Adjust seasoning with additional salt and pepper if desired.

6. Spoon the creamy cheese mixture into the prepared squash, filling each one until about 1/4 inch from the top. Return the squash to the oven and bake for 12 to 15 minutes, or until they bubble and develop a golden crust.

7. Serve hot, accompanied by your favorite crudités and snacks to dip and enjoy.

The Perfect Pairing

For the most satisfying experience, contrast the richness of the fondue with crunchy veggies, fresh fruits, or even artisan bread. Remember, the entirety of the acorn squash is edible, so savor every part after indulging in the cheesy goodness. To achieve that ideal cheese pull, ensure the fondue reaches an internal temperature of 140-150°F before serving.

Tips for the Best Fondue

Melting cheese can prove challenging, but patience is key. Avoid cranking up the heat; if you notice the mixture beginning to separate, stop adding cheese, and blend it with an immersion blender until smooth. Then, return the mixture to low heat to gradually add more cheese.

For a truly delightful dining experience, consider pairing the dish with a subtly tannic French red, which beautifully complements the flavors of both cheese varieties.

Prepare the squash in advance as you can complete everything up to the frying step up to three hours before serving. Cover them loosely with foil and let them sit at room temperature, then complete the fondue, fill the squash, and bake just before serving for maximum satisfaction!