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Recipes Nugget Markets Signature Recipes

Beer & Cheddar Fondue

Prep time
10 minutes PT10M
Cook time
45 minutes PT45M
Yield
6–8 servings
Difficulty
2 out of 5 on the difficulty scale
beer and cheddar fondue in roasted acorn squash Nugget Markets signature recipes

This rich, easy-to-make fondue starring white cheddar cheese and German lager is a true treat for the palate! Serve in half of a roasted acorn squash (when in season) and enjoy with delicious dippers like artisan bread, apples, and broccoli.

Ingredients

Roasted Squash:

  • 1 acorn squash, halved and seeded
  • Olive oil, to taste
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Fondue:

  • 1 cup light German lager beer
  • 1 clove garlic, minced
  • 5 sprigs fresh thyme, stems removed
  • 1 pound white cheddar cheese
  • 2 tablespoons corn starch

For Dipping:

  • Crusty bread, cut into chunks
  • Cubed ham or salami
  • Apple slices
  • Crudité

Preparation

Heat oven to 350°F.

Rub the squash lightly with olive oil and season to taste with salt and pepper. Place the squash cut-side down on a large rimmed baking sheet and roast until a fork inserted into it slides in with light resistance, 40–45 minutes. Transfer to a serving platter, bowl-side up.

Meanwhile, in a medium pot, bring the beer, garlic, and thyme to a boil, then reduce to a simmer. Separately, grate the cheese and toss with corn starch. Whisk the cheese into the beer mixture in small handfuls, only adding another handful after the previous one has fully melted. Repeat this process until all the cheese is incorporated. 

Pour the fondue into the roasted squash and serve with cubed bread, ham or salami, apple slices, and/or crudité for dipping. 

Images

  • beer and cheddar fondue in roasted acorn squash
  • beer and cheddar fondue in roasted acorn squash