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
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.