I am a huge butternut squash fan it is the perfect serving vessel especially when serving butternut squash fondue, last nights starter. Of course, the butternut squash itself makes a wonderful vehicle for the melted cheese. But this is best served with slabs of crusty bread. You should look for a butternut squash on the small side of the spectrum, since each person is served a whole one. Cooking times will vary according to the size of your squash, so you’ll be eating faster if you manage to find a little one.
Butternut Squash Fondue x 4
1 tablespoons white wine
150 grams Gruyère cheese, grated
100 grams Parmesan cheese, grated
100ml Double Cream
salt and pepper to taste
freshly ground nutmeg to taste
4 small butternut squashes (Make sure they stand up!!!!!!)
8 garlic cloves, passed through a press
Preheat the oven to 375F. Turn all the ingedients together in a large bowl until it forms a thick paste. Sice the lid of the Squash and put to one side. Remove the seeds and stringy fibers. Fill the hollows with the cheese mixture.
Place the squash on a baking dish and drizzle with the oil.
Bake for about an hour and the fondue should be golden and bubbling and the squash itself should be tender enough to be easily pierced with a knife. Serve with slabs of French bread.
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