A visit to the smallest village in Switzerland PLUS Swiss Fondue Stuffed Acorn Squash

swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining meltiness.

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar provides a similar texture and flavor at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Poke a couple of big holes in the acorn squash with a knife and microwave for 10 minutes until tender.

Brush the insides of the acorn squash with melted butter.

Sprinkle a dusting of salt, black pepper, and a little brown sugar on the squash.

Heat a medium pot over medium flame and add a couple of tablespoons of butter.

Add about a teaspoon of minced garlic to the pot and cook for a moment to release flavors.

Pour in half a cup of white wine and half a cup of heavy cream, stirring to combine.

Dissolve about a tablespoon of corn starch in water and stir it into the pot to thicken the mixture.

Stir for a minute or two until the mixture starts to thicken.

Add one cup of shredded swiss cheese and two cups of diced gruyere cheese to the pot and stir until melted.

Season the fondue with half a teaspoon each of salt, black pepper, cayenne pepper, and grated nutmeg, stirring to combine.

Ladle the fondue into the prepped acorn squash halves.

Place the stuffed acorn squash in a 400°F oven for about 10-12 minutes until warmed through and the top has a little surface.

Serve the stuffed acorn squash with a loaf of rustic crusty bread for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens