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Cheesy Acorn Squash Fondue

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  • Cheesy Acorn Squash Fondue

    This is a great appetizer... this recipe is amazingly simple and incredibly delicious. This got served up at the cottage vacation, and was devoured in no thyme. I meant to post it earlier for those who might like to make this for the Thanksgiving holiday, butt I got busy and missed my window. However, I made it in thyme for Christmas... so here you go... Merry Christmas!

    ingredients

    2 acorn squash (cut in half crosswise, seeds removed)
    2 tablespoons butter
    1 leek (white and light green parts, finely chopped)
    1/4 cup Mascarpone
    1 cup heavy cream
    1/4 teaspoon freshly grated nutmeg
    1 cup (8 oz) Gruyere (freshly grated)
    salt and freshly ground black pepper to taste
    grilled slices baguette

    step-by-step destructions

    Preheat oven to 400°F. Prepare a medium roasting pan with a piece of parchment paper.

    Season the flesh-side of the acorn squash with salt and pepper. Slice a small piece off of the bottom of the squash so that they lay flat on the prepared roasting pan with the flesh-side up.

    Meanwhile, melt the butter in a large sauté pan over medium-high heat. Add the leeks and sauté until tender (aboot 4 minutes). Remove from heat and set aside.

    In a medium bowl, stir together Mascarpone, heavy cream, nutmeg, reserved leeks, salt and pepper. Ladle the cream-leek mixture into all the squash halves, filling them 3/4 of the way up. Sprinkle the top of each squash with 1/4 cup of Gruyere.

    Cover them with foil and bake for 1 hour or until tender. Remove foil and broil for 2 minutes to brown the top.

    Serve with grilled bread.



    This is a definite keeper...
    Last edited by HawgHeaven; 02-08-2015, 02:29 PM. Reason: Fixed Gruyere amount in recipe


    Drinks well with others



    ~ P4 ~

  • #2
    That'll go on my list for sure. Looks and sounds excellent Phil! Wow.
    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
    My best asset however is the inspiration from the members on this forum.

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    • #3


      very nice!!
      Brian

      Certified Sausage & Pepper Head
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      • #4
        Looks great P3!!! Thanks for sharing!
        Smokem if you got em

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        Deano

        "May the thin blue smoke be with you"

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        • #5
          Thanks guys! Try it, you won't be sorry... unless you have dairy issues...


          Drinks well with others



          ~ P4 ~

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          • #6
            Sounds real good.
            Jim

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            • #7
              Originally posted by BYBBQ View Post
              Sounds real good.
              Thanks Jim! Chase this down with a glass of good cab wine and you have made your day!


              Drinks well with others



              ~ P4 ~

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              • #8
                Looks good, but seems to me you're basically using the acorn squash as a bowl... does it impart any flavor or could this be done just as well in a casserole dish?
                Mike
                Life In Pit Row

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                • #9
                  Count me in!
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                  • #10
                    Originally posted by PitRow View Post
                    Looks good, but seems to me you're basically using the acorn squash as a bowl... does it impart any flavor or could this be done just as well in a casserole dish?
                    The squash is part of the dish... you eat the flesh of the squash as well, which has been imparted with the flavors of the mix, and has imparted its flavor into the mix. It is truly incredibly edible! When the dish is done, there is nothing but skin left.


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      Originally posted by HawgHeaven View Post
                      The squash is part of the dish... you eat the flesh of the squash as well, which has been imparted with the flavors of the mix, and has imparted its flavor into the mix. It is truly incredibly edible! When the dish is done, there is nothing but skin left.
                      Ah, gotcha! Thanks!
                      Mike
                      Life In Pit Row

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                      • #12
                        I'm sold. Definitely doing this for Christmas at my parents. :





                        On edit: gotta spread points. But you still feel the love

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                        • #13
                          Originally posted by MrsB View Post
                          I'm sold. Definitely doing this for Christmas at my parents. :

                          On edit: gotta spread points. But you still feel the love
                          Thanks MrsB, you will not regret it!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            Been thinking about this... how are you eating the squash with the bread...... or do you not eat it... ?? Or does is scoop out cause it is pretty tender??
                            Brian

                            Certified Sausage & Pepper Head
                            Yoder YS640
                            Weber Genesis
                            Weber 18.5" Kettle
                            Weber Performer
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                            • #15
                              That looks really good, Phil. Your recipe calls for 2 cups gruyere but you only use 1/4 cup on each half (of four). Is that a typo or did I miss where
                              to use the other cup of gruyere.
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                              Smoke Vault 24

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