Cooking With The Cheese Poet: Squash Fondue Pots | culture: the word on cheese
Want something fun, interactive and of course, cheesy and delicious this Holiday? Try these mini roasted squash fondue pots by The Cheese Poet.
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Ingredients
- 4 small sized round squash (Acorn, Kabocha, Pumpkin, or Buttercup)
- 2 tbsp Olive oil
- Salt
- Pepper
- 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
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