- Prep time:
- 10 minutes
- Cook time:
- 20 minutes
- 6-8 servings
2 out of 5
- Share this recipe:
This easy-to-make fondue is a true treat for the palate! Simply roast an acorn squash, fill with rich fondue made of white cheddar cheese and beer, and enjoy with your favorite dipping items like ham, apples and broccoli.
- 1 acorn squash, halved, seeded and roasted
- Olive oil to taste
- Salt and pepper to taste
- 12 ounces light German lager
- 1 clove garlic, minced
- 5 sprigs fresh thyme, stems removed
- 1 pound white cheddar cheese
- 2 tablespoons corn starch
Preheat oven to 350°F.
Rub acorn squash lightly with olive oil, and salt and pepper it to taste. Place squash cut-side down on a cookie sheet and roast for 40-45 minutes, or until a fork inserted into it slides in with light resistance.
In a medium pot, bring the beer, garlic and thyme to a boil then reduce to a simmer.
Grate the cheese and toss with corn starch.
Whisk the cheese into the beer mixture in small handfuls. Be sure not to add another handful of cheese until the previous one has fully integrated into the liquid, as this will cause a grainy fondue. Repeat this process until all the cheese is incorporated.
Serve with cubed chunks of bread, ham or slices of apple for dipping.
If you are going to eat the fondue right away, you can serve it in a hollowed out acorn squash, but if it needs to sit, put it in a fondue pot.
Techniques used in this recipe:
One of the most popular styles of lager beers, Pilsners are very light in color and brewed using noble hops such as Saaz and Hallertauer. Average alcohol by volume: 4.0-5.5%