- Prep time
- 10 minutes PT10M
- Cook time
- 45 minutes PT45M
- 6–8 servings
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 and enjoy with your favorite dipping items like ham, apples and broccoli.
- 1 acorn squash, halved and seeded
- Olive oil, to taste
- Salt and pepper, to taste
- 1 cup light German lager
- 1 clove garlic, minced
- 5 sprigs fresh thyme, stems removed
- 1 pound white cheddar cheese
- 2 tablespoons cornstarch
- Crusty bread, cut into chunks
- Cubed ham or salami
- Apple slices
Heat the 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. Grate the cheese and toss with cornstarch. Whisk the cheese into the beer mixture in small handfuls. Only add another handful of cheese after the previous one has fully melted into the liquid, or it may cause a grainy fondue. Repeat this process until all the cheese is incorporated.
Pour the fondue into the roasted squash and serve with the cubed bread, ham or salami, slices of apple and/or crudité for dipping.
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%