The squash is roasted until just tender, then a mixture of Gruyère, Emmentaler, white wine, and nutmeg is placed inside the squash and the whole thing goes back into the oven. As the cheese melts and bubbles, the inner squash flesh releases into the fondue, adding a quiet sweetness that no amount of seasoning in a pot could replicate. You are not just using the squash as a bowl. The squash is an ingredient.
One acorn squash, two people, and bread for dipping — the math works out perfectly. You eat slowly, scraping a little deeper with each round, and the last bites from the walls of the squash are worth saving room for. This is the kind of meal that slows an evening down to bite at a time.
Cheese Fondue is something I really love and there are so many varieties possible. I have a recipe on the blog of an Alpine & Blue Cheese Fondue, and I can tell you, I’ll be making a lot of recipes with cheese. Cheese is one of my favorite ingredients and melted cheese has this warming, comforting effect that is hard to resist.
Making fondue right into a squash is not that difficult. It takes a little bit of time as you want the squash to remain intact, while the flesh becomes soft, sweet and delicious. So a little bit of attention is required.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Acorn Squash – One of many cute squashes around. The acorn squash is shaped as an ——— you got it, an acorn. It has a dark yellow flesh that is slightly stringy. It’s also a mildly sweet flavored squash and will pair well with cheese, especially the strong Swiss cheeses.
- Gruyere Cheese – This is THE traditional fondue cheese. Gruyere is a Swiss cheese with complex, nutty and buttery flavors. There is also a cave-aged Gruyere; spicier with a more mature taste and with tiny crystals.
- Emmentaler Cheese – Know by many as ‘Swiss Cheese’ and indeed this is a cheese from Switzerland. It’s a holy cheese, as in a cheese with holes or eyes as the cheesemongers will say. And like the Gruyere cheese, Emmentaler is also available in a cave-aged version.
- White wine – as the amount of wine is very small, the type of white wine does not matter that much, as long as it is not too sour. Use the white wine you like to drink.
Watch the short video below to see how to make the Acorn Squash Fondue for Two, followed by step-by-step instructions.
How to Make Acorn Squash Fondue
A few steps are required to make this appetizer. And some baking time in the oven and you will need to check on the progress every now and then.
Step 1 – Cut the top of the acorn 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 and clean it out.
Step 2 – 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°F oven and bake for 30-40 minutes or until a fork can be easily inserted into the flesh of the squash.
Step 3 – Use a fork to scrape and fluff the sides of the squash. You can also use a hand mixer for this task. Just use one beater and carefully scrape the sides and the bottom to loosen the flesh of the squash. Don’t scrape out everything, leave about 1/4 inch so the squash keeps some of its rigidity to serve as a ‘container’ to hold the fondue.
Step 4 – Fill the squash with the grated cheese and white wine and mix that with the squash flesh. Place the ramekin back into the oven (400°F) for another 10-20 minutes.
Check every now and then and stir, until all the cheese is melted and hot.
Cut some bread or veggies and dunk your fondue fork in the squash and enjoy!
Alternatives and Substitutes
- Any other type of small squash could potentially do the job, however I have not tried another type. What you need consider is that the squash stays wholesome, while the flesh becomes soft during baking.
- Gruyere and Emmentaler can be replaced by other Alpine cheeses or cheddar, Gouda cheese, blue cheese, Fontina.
I hope you will enjoy this Acorn Squash Fondue.
Acorn Squash Fondue for Two
Pin Recipe FacebookIngredients
- 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°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°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.