Description
Golden roasted squash meets two dreamy cheeses in a silky, molten fondue served inside a crusty bread bowl. Sweet, nutty, and gloriously melty, it’s the edible equivalent of a chunky sweater by the fire.
Ingredients
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1 medium round loaf crusty bread (boule or rustic Italian)
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2 cups cubed roasted butternut squash*
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1 cup shredded Gruyère cheese
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1 cup shredded Swiss cheese
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1 cup heavy cream
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1 clove garlic, minced
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1 tbsp butter (unsalted)
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Salt & pepper, to taste
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Pretzel bites, bread chunks, roasted veggies, apple slices for dipping
*Roast squash: Toss ½-inch cubes with olive oil, salt & pepper; bake at 400°F (200°C) for 25–30 mins until tender and caramelized.
Instructions
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Prep Bread Bowl – Slice off top ¼ of bread loaf. Hollow out center, leaving ¾-inch walls. Toast shell & lid at 350°F (175°C) for 5–7 mins if desired. Save bread pieces for dipping.
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Build Base – In saucepan over medium-low heat, melt butter. Add garlic; sauté 30–60 sec until fragrant. Stir in cream & roasted squash. Simmer 5 mins.
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Blend Smooth – Carefully blend cream–squash mixture until velvety. Return to saucepan.
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Melt Cheese – Over low heat, add cheeses gradually, stirring constantly until smooth. Season with salt & pepper to taste.
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Assemble & Serve – Pour hot fondue into bread bowl. Arrange dippers around. Serve immediately for maximum cheese pull glory.
Notes
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Keep heat low when melting cheese to prevent graininess.
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Toast bread bowl to prevent sogginess.
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If fondue thickens, stir in a splash of warm cream or apple cider.