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squash fondue

Squash Fondue

Fondue cheese came from Alpine farms as family tried to feed themselves inexpensively; origingally using stale bread dipped in one type of melted cheese eg gruyere.

In the 1930s is was name the national dish of Switzerland.  As with many dishes, the complexity of fondue has changed over the years.  it is a decadent way to embrace the autumn nights.

Cooking surfaces

BBQ Temperature

Ingredients

  • 1 small squash or pumpkin
  • 2 tbsp Picpoul de Pinet (acidic wine)
  • 2 tsp fresh lemon juice
  • 1 garlic clove, crushed
  • 200g gruyere or comte, grated
  • 100g Emmental, grated
  • 100g reblechon, chopped
  • 1 tsp cornflour
  • 2 tsp water or Kirsh

 

Method

Squash

  1. Setup your Egg for an indirect cook with the plate setter feet up and your stainless steel grid above. Get it to 180°C.
  2. Slice the top from your squash or pumpkin. Scrape out all the seeds and loose flesh. Keep the seeds to toast.
  3. Place the squash in your Egg and cook for about 30 minutes.  If the squash won’t remain upright, make a ring out of foil,  which you can mould around the bottom of the squash to keep it upright.

Cheese Fondue

  1. Put the wine, lemon juice and garlic in a pan to warm up.
  2. Once hot, add about half of the gruyere, stir occasionally until melted.
  3. Add about half of the remaining cheese, stir occasionally until melted.
  4. Add the remaining cheese, stir occassionally until melted.
  5. Combine the cornflour and water to make a slurry.  Add this mix to the cheese and give it all a good stir.
  6. Transfer the cheese fondue to the squash and cook for a further 15 to 20 minutes or until sutably gooey.
  7. Be careful when removing the squash from the Egg as it will be hot to touch.
  8. Serve with some crusty bread, so you can scoop out the gooey cheesy sauce from the centre of the squash.
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