Cooking With The Cheese Poet: Squash Fondue Pots | culture: the word on cheese

Ingredients

• For the squash:
• 4 small sized round squash (Acorn, Kabocha, Pumpkin, or Buttercup)
• 2 tbsp Olive oil
• Salt and Pepper
•  
• For the fondue:
• ½ lb Emmental (grated)
• ½ lb Gruyere (grated)
• 1 clove garlic
• 1 cup dry white wine
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 tbsp Kirsch or other fruit Brandy
• Optional:½ tsp freshly grated nutmeg