Harvest Fondue
By: Fresh Home Magazine of Reader's Digest
Ever wanted to try fondue? Why not follow this simple recipe and experience fondue at home! With harvest fondue you'll have a great, tasty meal that can even be served for Thanksgiving. Here's a dish that won't disappoint.
Notes
MAKE AHEAD: Bread Cubes can be baked ahead and stored in an airtight container.
Cooking Time50 min
Ingredients
- 6 acorn squash or baby pumpkins
- 1 large garlic clove, halved
- 2 cup Comte or Gruyere cheese, shredded
- 2 cup emmenthaler cheese, shredded
- 1 tablespoon cornstarch
- 3/4 cup dry white wine
- 1/2 cup heavy whipping cream
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon freshly ground pepper
- 1 loaf prepared garlic bread, cut into large cubes (about 60) for dipping
Instructions
- Cut off tops of acorn squash and set aside. Scoop out and discard seeds. Trim flesh if necessary to make cavity bigger. (If necessary, cut small slice from bottom of squash so they sit flat, taking care not to slice into cavity.) Rub inside cavity of squash with garlic; discard garlic.
- In a large bowl, combine the shredded cheeses. In a small bowl, whisk the cornstarch, wine and cream; stir in pumpkin pie spice, salt and pepper. Pour over cheese mixture and toss to combine. Fill each squash two-thirds full with cheese mixture; replace tops.
- Place squash on a foil-lined baking sheet. Bake at 400 degrees F for 50 minutes or until flesh is tender. Place bread cubes on another foil-lined baking sheet. Bake for 10 minutes or until dried; set aside.
- Remove squash from oven. Remove tops; stir fondue. Serve with bread cubes for dipping.