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  #1  
Old 12-17-2014, 12:59 PM
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Default 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...
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Last edited by HawgHeaven; 02-08-2015 at 03:29 PM. Reason: Fixed Gruyere amount in recipe
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Old 12-17-2014, 01:29 PM
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That'll go on my list for sure. Looks and sounds excellent Phil! Wow.
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  #3  
Old 12-17-2014, 01:36 PM
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very nice!!
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Old 12-17-2014, 01:45 PM
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Looks great P3!!! Thanks for sharing!
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  #5  
Old 12-17-2014, 01:53 PM
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Thanks guys! Try it, you won't be sorry... unless you have dairy issues...
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  #6  
Old 12-17-2014, 03:29 PM
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Sounds real good.
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Old 12-17-2014, 04:16 PM
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Quote:
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!
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  #8  
Old 12-17-2014, 05:01 PM
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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?
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Old 12-17-2014, 05:10 PM
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Count me in!
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Old 12-17-2014, 06:08 PM
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Quote:
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.
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  #11  
Old 12-17-2014, 06:11 PM
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Quote:
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!
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Old 12-17-2014, 11:37 PM
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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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Old 12-18-2014, 06:47 AM
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Quote:
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!
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Old 12-18-2014, 07:50 AM
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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??
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Old 12-18-2014, 08:26 AM
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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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Old 12-18-2014, 10:06 AM
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Quote:
Originally Posted by barkonbutts View Post
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??
The flesh of the squash is very tender and scoops out with a spoon, just place it on the bread and chow down.

Quote:
Originally Posted by Bassman View Post
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.
Hmmm, I didn't notice that typo... should be two cups divided equally... Sorry for the confusion!
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Last edited by HawgHeaven; 12-18-2014 at 10:14 AM.
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Old 12-18-2014, 10:10 AM
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Such a pretty presentation and they sound yummy!
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  #18  
Old 12-18-2014, 10:17 AM
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Thanks everyone! The recipe has a typo... it should be 1/2 cup Gruyere per squash. Sorry for the confusion!
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  #19  
Old 12-25-2014, 10:34 PM
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This was delicious and a big hit with the extended family! I did just end up toasting the bread in the oven as opposed to grilling. But I can see the grilled goodness of the bread adding another dimension to the taste!

And so easy to put together!

Alas, no pics so you will have to take my word for it.

Thanks for the recipe HH! Merry Christmas!
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