Autumn Reblochon fondue in a red kuri squash!

Ingredients

• 1 red kuri squash
• 2 tbsp olive oil
• salt to taste
• black pepper to taste
• 1 tsp rosemary
• ½ Reblochon cheese

For dipping:

• country bread or brioche
• olive oil to taste

Preparation

• Bring a pot of water to a boil, add salt, and submerge the red kuri squash. Cook for 15 minutes.
• Cut the half Reblochon cheese into small pieces.
  
• Mix the olive oil, salt, pepper, and rosemary.
• Hollow out the red kuri squash and pour the oil mixture inside. Spread it evenly over the flesh, then fill the squash with the Reblochon.
  
• Place the stuffed red kuri squash in an oven preheated to 180°C (350°F) and bake for 20 minutes.
• Arrange large pieces of bread around the squash and drizzle with olive oil. Bake everything for another 20 minutes at 180°C (350°F).
  
• And there you have it: your autumn fondue is ready!

Observations

What can I use instead of Reblochon?
You can replace Reblochon with Brie, Maroilles, Camembert, Mont d'Or, Tomme de Savoie, Raclette, Morbier, or even goat cheese. You can also use Swiss Gruyère or Cheddar.

What can I use instead of bread?
You can replace the bread with sausages, potatoes, or mushrooms.

Can I add onions to the fondue?
Absolutely! You can also add garlic and bacon lardons for extra flavor.

What type of bread should I use?
You can use any type of bread; however, we recommend brioche, whose sweet flavor pairs wonderfully with the mild flavor of the red kuri squash.

Can this recipe be frozen?
We recommend not freezing it.

What should I serve with this fondue?
This fondue goes perfectly with a charcuterie platter and, of course, your loved ones ;-)

Cookware

Attributes

Questions

Photos of members who cooked this recipe