WEEKDAYS 1e|12c|p

Cheesy Squash Fondue

Clinton Kelly
Servings: 8
1 to 2 hr

Why use a fondue dish for cheesy deliciousness when you can eat the dish with Clinton's recipe!

  • Ingredients
  • step-by-step directions
Cheesy Squash Fondue
  • 2 Acorn Squash (cut in half crosswise, seeds removed)
  • 2 tablespoons Butter
  • 1 Leek (white and light green parts, finely chopped)
  • 1/4 cup Mascarpone
  • 1 cup Heavy Cream
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 2 cups Gruyere (freshly grated)
  • Salt and Freshly Ground Black Pepper to Taste
  • Grilled Slices Baguette
  • Preheat oven to 400°F. Prepare a medium roasting pan with a piece of parchment paper.
  • Season the flesh-side of the Acorn Squash with Salt and Pepper. Slice a small piece off of the bottom of the Squash so that they lay flat on the prepared roasting pan with the flesh-side up.
  • Meanwhile, melt the Butter in a large sauté pan over medium-high heat. Add the Leeks and sauté until tender (about 4 minutes).  Remove from heat and set aside.
  • In a medium bowl, stir together Mascarpone, Heavy Cream, Nutmeg, reserved Leeks, Salt and Pepper. Ladle the Cream-Leek Mixture into all the Squash Halves, filling them 3/4 of the way up. Sprinkle the top of each Squash with 1/4 cup of Gruyere.
  • Cover then with foil and bake for 1 hour or until tender. Remove foil and broil for 2 minutes to brown the top.
  • Serve with Grilled Bread.
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