Fondue in Sweet Dumpling Squash
By: Co+op
Recipe Information
Total Time: 65 minutes; 20 minutes active
Servings: 4
Looking for a fall-themed appetizer or a dish kids will love? These pretty little squashes filled with a melty, cheesy dip are perfect for a chilly evening. Sweet dumpling squash are perfect little “pots” for baking the fondue that kids and grownups will love. Can you believe it? The roasted squash skin is edible!
Ingredients
- 2 medium sweet dumpling squash
- 1 tablespoon canola oil, approximately
- 2 cups shredded Gruyere cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 cup white wine
- 1/4 cup cream
- Baguette or crackers for dipping
Preparation
- Preheat the oven to 450 degrees F.
- Use a paring knife to cut a lid in the top of each squash, cutting along the “shoulder” to make the largest opening you can. Pull the top off and trim the stringy part from the bottom. Reserve the top.
- Scoop the seeds and strings from the squash with a spoon. Discard.
- Place the squash on a pan, shaving off a slice on the bottom to make it sit level on the pan, if needed. Rub the outside of the squash with oil.
- In a bowl, toss the Gruyere, flour, thyme and salt. Drizzle with wine and cream and toss to mix. Divide between the squash and pack in the cavity (they should be full).
- Replace the tops of the squash and bake for 45 minutes. Test by piercing with a paring knife, it should slide in easily.
- Remove from the oven and carefully lift the tops of the squash. Use a fork to stir the mixture inside and scoop out some of the flesh of the squash into the cheesy mixture.
Serving Suggestion
Serve hot with bread and fondue forks for dipping or spoon the filling onto crackers.
Tips and Notes
If sweet dumpling squash isn’t available, look for carnival squash or grapefruit-sized pumpkins.
Nutritional Information
430 calories, 27 g. fat, 75 mg. cholesterol, 690 mg. sodium, 30 g. carbohydrate, 3 g. fiber,19 g. protein