Roasted Kabocha Squash Fondue Recipe: No Fondue Pot Needed for This Creamy Cheese Fondue Recipe by Chef Gigi
Fondue was created to promote a national dish in Switzerland. I think they nailed it. It became so popularized in North America in the 1960s, that the term “fondue” has now been coined for other dishes in which a portion of food is dipped into a communal pot of warm liquid kept hot.
With this easy squash fondue recipe, you don’t even need a fondue pot to enjoy melted cheese. The challenge is eyeballing how much of the fondue you’ll need to fill your squash or bread round, and then trying not to eat all the ingredients during prep time. This delicious recipe makes a fantastic appetizer, or even a light dinner.
Cuisine: Swedish
Prep Time: 30 minutes (approximately)
Cook Time: 1 1/2 hours (approximately)
Total Time: 2 hours (approximately)
Servings: 6 to 8
Ingredients
Squash
- 1 whole kabocha squash or any winter squash, about 5 to 8 inches in diameter
- 3 - 6 cups fondue
- 1 large clove peeled garlic, smashed
Fondue
- 1 cup Emmental cheese, grated
- 1 cup Gruyère, grated
- 1 cup mature white cheddar, grated
- 2 tablespoons cornstarch
- 3/4 cup crème fraîche or light sour cream
- 2 tablespoons sherry
- 1 shallot, cleaned and cut in half
- 2 garlic cloves, smashed
- pinch of nutmeg (optional)
Suggestions for Dipping
- crusty bread, cut into bite-sized pieces
- crunchy breadsticks
- al dente roasted vegetables
- raw vegetables, cut into bite-sized pieces
- roasted butternut squash cubes
- whole raw scallions
- crackers
Here's how to make it:
- Prepare the squash as you would for carving out a pumpkin for Halloween. Cut off a "lid" and scoop out all the seeds and membranes. Gently rub the insides with a hefty knob of butter and a good sprinkling of salt. Smash the clove of garlic and rub it all over the interior. Drop the clove to the bottom of the squash leave it throughout the roasting process. Place the lid back onto the squash and sit the whole pumpkin on a sturdy baking tray. Foil the stem if you think it will be at risk of burning.
- Bake in a preheated 350-degreee F oven until cooked through but still firm to a knife, about 30 to 60 minutes depending on the size of the squash. Remember, when choosing your squash’s size, the larger the squash, the thicker the walls, the dense the meat and the longer the cooking time. Don’t forget you will roast an additional few minutes when the fondue is added.
- While the squash is roasting in the oven, prepare your fondue filling. To make the fondue, in a bowl, toss the grated cheeses with the cornstarch until the cheese is completely coated. On the stovetop over medium-low heat, add all the fondue ingredients and slowly warm until melted, stirring occasionally.
- The last 15 minutes of roasting, remove the squash from the oven. Remove the lid and set it aside for a serving garnish. Remove the garlic clove and discard. Carefully pour the melted fondue mixture into the baked cavity of the squash and place back into the oven. Continue to bake for an additional 10 to 15 minutes or until the fondue is bubbling and slightly brown and the flesh of the squash appears to be baked and creamy.
- Place on a platter and surround the squash with various pieces of bread and veggies for dipping. Supply your guests with spoons so that they can scoop out chunks of soft, roasted pumpkin with the melted cheese after the dipping session.
Notes: The fondue recipe makes about 3 cups. Adjust accordingly to your bread or squash bowl size. I usually double the recipe for a sizeable sourdough round.
Variations: Use any variety of squash or choose individual ones for each of your guests.
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