Want to serve something different for dinner tonight? Try this recipe for acorn squash fondue, from Food Network star Melissa d’Arabian!
Acorn Squash Fondue
Servings = 4
Prep Time = 10 minutes
Cooking Time = 1 hour, 10 minutes
Ingredients:
2 acorn squash, halved, seeded, and fibers removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon Dijon mustard
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 (optional)
Directions:
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
foilBake 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
Recipe and Images Reprinted from ‘Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot.’ Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina
Rupp. Published by Clarkson Potter, an imprint of Random House LLC.
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