The Artist's Fondue or Fondue in Baked Squash

I found this way of serving fondue a couple of years ago while looking through a food artist's portfolio ~

I've been making it ever since.

There were no instructions or recipe since it was just a collection of photos, but the procedure looked fairly straight forward so I just improvised...

And it has become one of my favorite ways of serving cheese fondue!

If you like these elements, I think you'll like it as well. Just bake the squash and fill the seed cavity with hot fondue, serve along with any items you would like to dip.

It's so simple to prepare, and attractive, too.

The Artist's Fondue

(Fondue in Baked Squash)

Adjust to serve as many as you would like

Preheat oven to 400-degrees (F)

Line a rimmed baking sheet with foil or parchment and brush with olive or canola oil. Cut the squash in half, lengthwise. Scoop out seeds and any fibrous tissue from the seed area. Brush flesh of squash generously with oil; sprinkle with coarse salt and pepper.

Place flesh side down (cut surface down) in prepared baking pan, place in oven and bake until just tender when pierced with a skewer. Time will vary depending upon size of the squash, anywhere from 20 minutes to 45. (Perhaps up to an hour if it's a very dense squash.)Check occasionally, if it begins to brown reduce oven temperature to 375 (F).

When squash is just tender turn it flesh side up and allow to bake for a few more minutes.

While squash is baking arrange serving platter with bread cubes, assorted vegetables, and/or meats suitable for dipping.

In the meantime prepare your favorite cheese fondue recipe and keep warm until squash is baked OR do what I do for this recipe ~ buy Swiss fondue in the pouch (it usually can be found in the Delicatessen or Cheese department of the market.) Just gently heat it up, and if you like add a little more kirsch or white wine if you like, garlic, nutmeg, etc. to make it your own. So easy!

Place the baked fondue on the platter, pour the fondue into the squash cavity, sprinkle with a shower of fresh minced herbs if desired and serve. Usually the well in the squash will only hold about 1 cup or so of fondue, so keep the remainder warm and refill as desired.

I place a small knife nearby to cut cubes of the squash for dipping as well. You could use the same technique with smaller squash and serve indivdually if desired.

It's so good, the sweetness of the squash is a perfect complement to the cheesy, slightly nutty flavored fondue. Everyone (who appreciates fondue and squash) seems to love this method.

If you try it, I hope you like it, too.