SQUASH****Cheesy Squash Fondue

By Unblond1

19/10/14 - This was very good for both. The bread was yummy with.
06/11/16 - Update. I've added the ham and the maple syrup to Dan's half -

Ingredients

• 1 small Acorn Squash, about 1 lb., 6 oz. (cut in half crosswise, seeds removed)
• 2 teaspoons Becel
• 1 small Leek, finely chopped)
• 2 tablespoons (30 grams) Mascarpone
• 2 tablespoons Heavy Cream
• 2 ounces Grandpa ham, in fine dice, if on hand
• 1/4 teaspoon Freshly Grated Nutmeg
• small pinch of cayenne
• 60 grams Kraft 4 Cheese Italiano Light or grated Gruyere
• 1 tablespoon of maple syrup (for Dan)
• Salt and Freshly Ground Black Pepper to Taste
• Grilled baguette slices, to serve

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 Becel in a small sauté pan over medium-high heat. Add the leeks and sauté until tender (about 4 minutes). Remove from heat and set aside.

In a small bowl, stir together mascarpone, cream, nutmeg, leeks, cayenne, 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 mixture into the squash halves, filling them 3/4 of the way up. Drizzle Dan's with 1 tablespoon maple syrup. 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.

2 Servings (not including bread)

Calories 399.4
Total Fat 20.9 g
Saturated Fat 10.8 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 63.8 mg
Sodium 535.8 mg
Potassium 1,162.7 mg
Total Carbohydrate 41.1 g
Dietary Fiber 5.5 g
Sugars 3.0 g
Protein 18.5 g