Swiss Fondue-Stuffed Acorn Squash

A visit to ancient Corripo, the smallest village in Switzerland inspired this rich dish.


2 acorn squash

2 tablespoons butter, melted

2 tablespoons brown sugar

2 tablespoons butter

1 teaspoon minced garlic

1 cup white wine

1/2 cup heavy cream

1 tablespoon cornstarch dissolved in a little water

1 cup grated Swiss cheese

2 cups Swiss Gruyere cheese, diced

1/2 teaspoon EACH salt, pepper, cayenne and nutmeg

1 loaf of rustic, crusty bread

      The Recipe

Preheat oven to 400 degrees F.  Prep squash:  Pierce each one deeply a couple of times with a serving fork, place on paper towels and microwave ten minutes.  When cool enough to handle, cut in half length-wise, scoop our seeds and discard.  Place squash halves in a roasting pan.  Brush with melted butter and season with a little salt and pepper.  Sprinkle brown sugar around the edges.

Make fondue:  In a medium saucepan over medium heat, melt 2 tablespoons butter, add garlic and stir for a few seconds.  Add wine, cream and cornstarch.  Cook, stirring, until sauce thickens (about a minute).  Add both cheeses and stir until melted.  Add salt, pepper, cayenne and nutmeg.  With a ladle, fill each squash with fondue.  Roast in oven for 10 - 12 minutes.  Serve with chunks of bread for dipping.  Serves 4.



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