New York Times best-selling cookbook author of “Tasting Grace,” Melissa D’Arabian shows us her spin on a fabulous fondue.
Acorn Squash Fondue
1 hour, 20 minutes
- 2 acorn squash, halved, seeded, and fibers removed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large garlic clove, very finely chopped or pressed through a garlic press
- ½ cup shredded Gruyère cheese
- 2 slices white whole wheat bread, lightly toasted and cut into ½-inch cubes
- ¾ cup whole milk
- Pear slices
- Preheat the oven to 350°F. Sprinkle the squash halves with half the salt and pepper, then use a basting brush to coat the squash with the mustard. Sprinkle the garlic in the squash halves, spreading it around as best you can.
- Divide half the cheese among the 4 squash halves (1 tablespoon each) and then top with the bread cubes. Sprinkle on the remaining cheese and then pour the milk over the bread, dividing it evenly among the squash halves. Gently press the bread cubes into the milk to make sure they are all saturated.
- Place the squash halves in a baking dish or on a rimmed baking sheet and cover tightly with foil. Bake for 40 minutes, then remove the foil and continue to bake until the filling is golden brown, and the squash is tender, about 30 minutes more.
- Serve one squash half to each person, with pear slices on the side for dipping, if desired. Be sure everyone scoops up some of the filling and squash in each bite.