Cheesy Squash Fondue

By Valarie

Ingredients

• 2 Acorn Squash (cut in half crosswise, seeds removed)
• 2 tablespoons Butter
• 1 Leek (white and light green parts, finely chopped)
• 1/4 cup Mascarpone
• 1 cup Heavy Cream
• 1/4 teaspoon Freshly Grated Nutmeg
• 2 cups Gruyere (freshly grated)
• Salt and Freshly Ground Black Pepper to Taste
• Grilled Slices Baguette

Details

Servings 4
Cooking time 90mins
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 400°F. Prepare a medium roasting pan with a piece of parchment paper.
Season the flesh-side of the Acorn Squash with Salt and Pepper. Slice a small piece off of the bottom of the Squash so that they lay flat on the prepared roasting pan with the flesh-side up.
Meanwhile, melt the Butter in a large sauté pan over medium-high heat. Add the Leeks and sauté until tender (about 4 minutes). Remove from heat and set aside.
In a medium bowl, stir together Mascarpone, Heavy Cream, Nutmeg, reserved Leeks, Salt and Pepper. Ladle the Cream-Leek Mixture into all the Squash Halves, filling them 3/4 of the way up. Sprinkle the top of each Squash with 1/4 cup of Gruyere.
Cover then with foil and bake for 1 hour or until tender. Remove foil and broil for 2 minutes to brown the top.
Serve with Grilled Bread.