
By Marinka
Acorn Squash Fondue
7 steps
Prep:10minCook:1h
This Acorn Squash Fondue is a must-make appetizer for two. Please come over and dunk a piece of bread or some veggies in this molten cheese and enjoy.
Updated at: Wed, 09 Jul 2025 20:30:05 GMT
Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
11
Moderate
Nutrition per serving
Calories393.1 kcal (20%)
Total Fat29.1 g (42%)
Carbs15.6 g (6%)
Sugars0.2 g (0%)
Protein17.8 g (36%)
Sodium643.8 mg (32%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cut the top of the squash off. Not too little and not too much. Start with a very thin slice and if that's not enough cut another slice. You want to be able to get in there with a spoon to clean it out.
Step 2
Use a spoon to scoop out the seeds and membranes. When the squash is hollowed out, use your fingers and coat the inside with olive oil. Sprinkle with salt & pepper.
Step 3
Place the the bottom of the squash in a ramekin (otherwise it will fall over) and place it in a 400 degrees F oven and bake for 30-40 minutes or until a fork can be easily inserted into the flesh of the squash.
Step 4
Use a fork to from the sides of the squash. Carefully scrape the sides and the bottom to loosen the flesh of the squash. Don't scrape out everything; the squash needs to keep some of it rigidity to serve as a 'container' to hold the fondue.
Step 5
Fill the squash with the grated cheese and wine, mix with the squash flesh and place it back into the oven (400 degrees F) for another 10-20 minutes.
Step 6
Check every now and then and stir, until all the cheese is melted and hot.
Step 7
Add salt and pepper to taste and nutmeg (optional)
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