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Squash fondue
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 1029
  • Fat about 70g
  • Carbohydrates about 30g
  • Protein about 55g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 2 squash (e.g. Hokkaido, approx. 1.5 kg each)
  • 2 tbsp olive oil
  • 1 tbsp rosemary needles, finely chopped
  • 500 g baby potatoes
  • 0.25 tsp salt
  • 1 garlic clove, halved
  • 800 g fondue cheese mix e.g. moitié-moitié
  • 1 tbsp Maizena cornflour
  • 1 tbsp kirsch
  • 3 dl white wine
  • a little nutmeg
  • a little pepper
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And that's how it's done
And that's how it's done
Slice a lid off the top of each squash. Scoop out the seeds and membranes with a spoon, season the inside of the squash, place on a tray, place the lids back on top. Mix the oil, potatoes, rosemary and salt in a bowl, place around the squash.
To roast
Approx. 1 hr. in the centre of an oven preheated to 180°C.
Rub the garlic around the fondue pot. Pour the cheese mixture into the fondue pot. Mix the cornflour with the wine and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season. Pour the fondue into the squash. Scoop out the flesh, eat with the cheese. Dip the potatoes in the cheese.

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