From your share:
1 Medium Acorn Squash
3/4 cup Apple Cider
From your kitchen:
6 ounces Cream Cheese
1/2 cup Heavy Cream
8 ounces Sharp Cheddar
1/2 teaspoon Freshly Grated Nutmeg
1 tablespoon Unsalted Butter
1/2 teaspoon Thyme
to taste Sea Salt
Preheat oven to 350 degrees.
Cut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of seasalt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.
Carefully scoop out the meat of the squash, leaving about 1/2” thick rim inside. The squash shell will be your serving bowl.
In a saucepan over medium heat, combine the squash and apple cider and cook
until immersed. You can use an immersion blender if desired. Once broken up, add
the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated
sharp cheddar, nutmeg and thyme
Continue blending over medium heat until the fondue is complete.
Pour fondue into the acorn squash shell and sprinkle the top with sugared pecans
and a dash of nutmeg. Serve with french baguette pieces, apple slices, dried fruit
and anything else you love to dip.
From: Food 52.com
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