Recipes

Go Back

Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley


Have plenty of bread cubes on hand to slather with this tasty, healthy, and easy appetizer or first course. It could become sinful with the addition of crisp, crumbled bacon scattered on top for the last 5 minutes of baking!

Ingredients

1 medium butternut squash - 2 to 3 lbs
1 clove of garlic, quartered
6 oz herb chevre, room temperature (other cheeses can be used too - your choice!)
1 Tbsp cornstarch
3 Tbsp apple cider or white wine
3 Tbsp melted butter
1 Tbsp fresh thyme
salt and pepper to taste
1 loaf French baguette, sliced into 1" cubes


Directions

Preheat oven to 475. Line a cookie sheet with parchment paper and set aside.

Slice squash in half lengthwise. Remove seeds and fibers from the cavity.

Rub squash with the garlic quarters to flavor flesh. With a sharp knife, score the entire squash with an X pattern. Brush with melted butter. Season with salt and pepper.

Combine cornstarch and cider or wine. Add cheese and mix well. Divide mixture in half and fill squash cavities. Place halves on prepared cookie sheet and sprinkle entire squash with thyme.

Bake for 50 to 60 minutes. Cheese should be bubbly and a knife easily pierces the neck of the squash. Remove from oven and let rest for a few minutes.

Serve with bread cubes. Either slide cubes down the neck to coat the bread with squash before plunging into the pool of flavorful cheese, or use a knife to dip and spread the bread with a colorful swirl of orange and white goodness!

Go Back


Go Back


Tags

garlic green beans carrot tops shrunken heads muffins dill tomato juice heavy whipping cream crisp Drinks oats baguette turnip celery root hickory jack cheese pickled beets Kale paste hazelnuts olives fennel turnips syrup honey gruyere basil celeriac coriander Swiss Chard gazpacho Salad bean Tomatoes knots carrot top scapes chicken walnuts sesame Vegan conserve zucchini fennel seeds sherry beer remoulade chiles bulgar wheat bbq chilies absinthe sweet creme crepes prosciutto peppers bloody mary swiss mushroom sandwiches caesar rhubarb chives anchovy shitake nectarine melon cranberry kirsch cream peas bell pepper poblano celery hearts beet greens latkes chili shallots pudding strawberry Eggplant parmigiano strawberries verde spelt egg noodles tomato couscous feta Farmers' Market white beans stuffing spiced winter squash bayeldi pie Corn sweet potato dijon vegetarian sauce potatoes eggs artichoke radish chocolate steak daisy pineapple coeur kluski Red Onion fritters walnut oil chorizo Jerusalem artichoke maple fennel bulb Cranberry Beans sandwich pesto beet meatballs fritter plums yogurt cauliflower sour cream pears maple syrup butter Chevre Dressing fondue Tomatillos Shitake Mushrooms bulgar curry buttermilk okra Potato sausage currants scallions vinaigrette Rice wine vinegar pork imam capers cucumber Salsa gouda baby bok choy celebration almond milk cream cheese watercress lettuce wheat flour cointreau peach tenderloin cantaloupe shelling Leek lemon grass plum onion apples mushrooms autumn onions slaw coconut milk pasta casserole rouille pepper blueberry parmesan Recipes green pepper tortillas Squash fraiche brown sugar chipotle mustard greens beef bread pudding plum tomatoes wrap Soup cockaigne goat Cheese Bread almonds yellow onion kalamata Poblano Chili jack radishes jam sour coeur a la creme vegetable snow peas cornmeal flank Cider egg mint reggiano Spread pecans habanero collins roasted pork chop strata kohlrabi gorgonzola gin chimmichurri cheese frittata gratin polenta cake blue cheese tomato corn pie tart Apple dilly panzanella tostadas compote carrots arugula pine nuts tomatoe chicken dinner salad spring wasabi anise biscuits pumpkin cilantro barley Beans Side pecan asparagus Spinach buckwheat berry ramps bacon Greens sunchokes bosc thai bok choy leeks flank steak vanilla wafers bruschetta carrot fronds chili peppers tuscan Butternut pancake shiitake chimichurri