by Table9
View
my 63 recipes »
Photo by Table9
AppleAnnie's Testing Notes:
Expand CollapseTable9's Notes:
Expand1 Medium Acorn Squash Ask a question about this ingredient
3/4 cups Apple Cider Ask a question about this ingredient
6 ounces Cream Cheese Ask a question about this ingredient
1/2 cup Heavy Cream Ask a question about this ingredient
8 ounces Sharp Cheddar Ask a question about this ingredient
1/2 teaspoon Freshly Grated Nutmeg Ask a question about this ingredient
1 tablespoon Unsalted Butter Ask a question about this ingredient
1/8 teaspoon Thyme Ask a question about this ingredient
Dash of Ground Cinnamon Ask a question about this ingredient
Sea Salt to Taste Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepCut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of sea salt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.
Ask a question about this stepCarefully scoop out the meat of the squash, leaving about 1/2" thick rim inside. The squash shell will be your serving bowl.
Ask a question about this stepIn a saucepan over medium heat, combine the squash and apple cider and cook until immersed. You can use an immersion blender if desired. Once broken up, add the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated sharp cheddar, nutmeg and thyme. Continue blending over medium heat until the fondue is complete.
Ask a question about this stepPour fondue into the acorn squash shell and sprinkle the top with sugared pecans and a dash of nutmeg. Serve with french baguette pieces, dried fruit and anything else you love to dip.
Ask a question about this stepLovely! I remember reading in Ruth Reichl's book, Comfort Me With Apples, a recipe where she did a fondue of sorts in a pumpkin...this is a great personal size option! Great recipe!
I have never read that one...I will have to look it up. It would be wonderful with pumpkin or butternut squash as well. Thanks!
This looks awesome. I'm quickly running out of ways to make squash, so I'll have to give this a try!
Thanks MeghanVK! Congrats on your finalist recipe...cannot wait to try it.
Nannydeb thanks so much! It could definitely be a great New Years Eve or Christmas app!
Love this presentation, and the fondue sounds spectacular!
Beautiful presentation! And you have a winning recipe to boot...
Oh my, this sounds just heavenly. I love this recipe!!! I could see mixing that lovely concoction with some pasta and baking it in the oven for the best ever mac'n'cheese the world has ever seen. Wow!! ;o)
Thanks AJ! It would be so wonderful in a mac and cheese, maybe adding some gruyere or fresh parm. Yummm! I may try it with the leftover this weekend. I will let you know if I try with the pasta. Happy cooking.
What a gorgeous way to serve a fondue! Now I'm thinking about other possible shells and fillings. Thanks for the inspiration.
Thanks so much Cook the Story! You should try a butternut squash. I almost used it, but the hole created when you scoop out the seeds of the butternut squash is small. But it would be good for a smaller gathering. Let me know if you think of any more 'shells'!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
We made this or Thanksgiving and it was wonderful! We roasted some carrots and parsnips with olive oil and used them to dip-- the carrots especially were a perfect combination. The presentation in the squash itself is so impressive too. It was one of the best parts of our Thanksgiving meal. Thank you for your wonderful recipe.