Squash fondue

Total time: 1hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 1029 Kcal, 55g Protein, 30g Carbohydrates, 70g Fat


  • Squash
  • 2 squash (e.g. Hokkaido, approx. 1.5 kg each)
  • 0.25 tsp salt
  • 2 tbsp olive oil
  • 500 g baby potatoes
  • 1 tbsp rosemary needles, finely chopped
  • Fondue
  • 1 garlic clove, halved
  • 800 g fondue cheese mix e.g. moitié-moitié
  • 1 tbsp cornflour
  • 3 dl white wine
  • a little nutmeg
  • 1 tbsp kirsch
  • a little pepper

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  • Squash

    Slice a lid off the top of each squash. Scoop out the seeds and membranes with a spoon, season the inside of the squash, place on a tray, place the lids back on top. Mix the oil, potatoes, rosemary and salt in a bowl, place around the squash.
  • To roast

    Approx. 1 hr. in the centre of an oven preheated to 180°C.
  • Fondue

    Rub the garlic around the fondue pot. Pour the cheese mixture into the fondue pot. Mix the cornflour with the wine and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season. Pour the fondue into the squash. Scoop out the flesh, eat with the cheese. Dip the potatoes in the cheese.
  • Note:

    The squash serves as a bowl and an accompaniment in one. The soft squash flesh goes perfectly with fondue.

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