RobinBenzle.com Recipes
Swiss Fondue Stuffed Acorn Squash
EatyourVeggiesandotherSideDishes

A visit to the smallest village in Switzerland (population 17) inspired this belly-warming dish.


Ingredients:

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 (or grated)

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

1 loaf of rustic, crusty bread


Recipe:

Preheat oven to 400 degrees.  Prep acorn squash:  Pierce deeply with a serving fork, place on paper towels and microwave ten minutes.  When cool enough to handle, cut in half length-wise, scoop out seeds and discard.  Place squash in a roasting pan.  Brush with melted butter and season with salt, pepper and brown sugar.

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.  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.