xxxSQUASH****Cheesy Squash Fondue

By Unblond1

Ingredients

• 19/10 /14 - This was very good for both. The bread was yummy with. Give Dan some brown sugar or maple syrup on the side.
• 2 servings
• 1 Acorn Squash (cut in half crosswise, seeds removed) {I could only get a pretty large one - if making with the size of squash you normally buy, cut the filling ingredients by one third}
• 1 tablespoon Butter
• 1 small Leek (white and light green parts, finely chopped)
• 2 tablespoons Mascarpone
• 1/4 cup Heavy Cream
• 1/4 teaspoon Freshly Grated Nutmeg
• 1/2 cup Gruyere (freshly grated)
• Salt and Freshly Ground Black Pepper to Taste
• Grilled Slices Baguette, to serve (optional)
• 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, pepper and grated cheese. (Can be refrigerated at this point - not even necessary to bring to room temperature before cooking.
• To cook, spoon the Cream-Leek Mixture into the Squash Halves, filling them 3/4 of the way up. Cover with foil and bake for 1 hour. Remove foil and cook for a further 20 minutes to finish cooking and brown the top.
• To serve, scrape some of the flesh from the sides and spread on the toasts with the fondue mixture.

Preparation

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