fine dining experience

Lose Your Gourd Over Party-Perfect Squash Fondue

Preheat oven to 500°F. Trim off about 1 inch from top and about 1/4 inch from bottom of each squash (just enough to create a flat base on the bottom, but not enough to reveal the hollow cavity). Using a spoon, hollow out squash from the top, removing and discarding any seeds and stringy bits. Drizzle insides of squash evenly with olive oil, and sprinkle with salt.

Ingredients

  • 4 medium acorn squash

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons kosher salt, plus more to taste

  • 8 ounces Comté cheese, grated (about 2 cups)

  • 8 ounces Gruyère cheese, grated (about 2 cups)

  • 1 tablespoon all-purpose flour

  • 1 3/4 cups heavy cream

  • 1/2 cup whole milk

  • 1 tablespoon kirsch (cherry brandy) or dry white wine

  • 1 garlic clove, finely grated

  • 1/2 teaspoon black pepper, plus more to taste

  • Crudités (such as cornichons, blanched broccoli and cauliflower, Belgian endive, carrots, and sliced radishes), roasted fingerling potatoes, sliced apple and pear, grapes, pretzel crisps, and mini rye toasts, for serving

Directions

  1. Preheat oven to 500°F. Trim off about 1 inch from top and about 1/4 inch from bottom of each squash (just enough to create a flat base on the bottom, but not enough to reveal the hollow cavity). Using a spoon, hollow out squash from the top, removing and discarding any seeds and stringy bits. Drizzle insides of squash evenly with olive oil, and sprinkle with salt.

  2. Place squash, upside down, on a parchment paper–lined baking sheet; roast in preheated oven until flesh is tender but squash still holds its shape, 25 to 30 minutes. Remove from oven. Turn squash upright; let cool on baking sheet 15 minutes. Reduce oven temperature to 450°F.

  3. Toss together grated cheeses and flour in a large bowl; set aside. Bring heavy cream to a simmer in a medium saucepan over medium. Simmer, whisking often, until slightly thickened and reduced by half, about 15 minutes. Whisk in milk, kirsch, garlic, and pepper. Reduce heat to low; add flour-coated cheese, about 1/4 cup at a time, whisking constantly until cheese is completely melted and incorporated before adding more. Season with additional salt and pepper to taste.

  4. Ladle warm fondue evenly into squash cavities (about 3/4 cup each), filling up to about 1/4 inch below rim of squash. Bake fondue-filled squash at 450°F until bubbly and top is browned, 12 to 15 minutes. Serve immediately with crudités and additional desired accompaniments.