Adapted from the book Fresh From the Farmer’s Market: Fall By Alastair Hendy. It’s called “pumpkin” fondue, but any winter squash will do. The squash is more of a vessel, or accompaniment to a yummy fondue, rather than a flavor. I have used acorn squash, and the one in the photo is a Kabocha. This was the centerpiece for a celebratory dinner recently. With it I served grilled marinated steaks, sautéed greens, roasted shiitake mushrooms and fresh bread. We welcomed the fall season in style, with comments like, “please can I hook up an I.V. of this delicious fondue?” And, “This is so good, would you mind if I ate all of this by myself?” The best part is scooping out the soft flesh of the baked squash, dunked generously in fondue. So invite friends over, and pass around the spoons. Happy Autumn to you!
In a saucepan or skillet, heat the remaining butter and add the onion and garlic. Saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the sour cream. Stir until the cheese melts. Transfer to a small oven proof dish and stir in the sour cream. Bake in the oven at 375 degrees for about 20 minutes or until the fondue is runny. Pour the fondue into the cooked pumpkin and serve.
From Chyela Rowe