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Roasted Winter Squash Cheese Fondue

A recipe by Julie Van Rosendaal

Roasted Winter Squash Cheese Fondue

Total Time:






Skill Level:



  • 2 mall acorn squash
  • 150 g Swiss cheese or Emmental, grated
  • 150 g Gruyère, grated
  • 2 Tbsp. all-purpose flour
  • 1 cup dry white wine, beer, dry cider or milk
  • canola or olive oil, for cooking
  • salt

How to Make It

Preheat the oven to 425˚F. Cut the squash in half lengthwise and scoop out the seeds. Place them on a parchment-lined sheet, drizzle with oil and sprinkle with salt. Bake for 20-30 minutes, until tender.

Meanwhile, toss the grated cheese with the flour. Warm the wine, beer, cider or milk in a medium saucepan and when it comes to a simmer, add the grated cheese a handful at a time, stirring until the cheese melts after each addition. Spoon into the roasted squash halves, turn the oven to broil and return the pan to the oven for 2-4 minutes, until the cheese is bubbly and golden on top. Serve each squash half as a main course, or cut them in half (the cheese will ooze out) to serve as a side.

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