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

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