Squash fondue

Squash fondue

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 1029 kcal
, Fat: 70 g
, Carbohydrate: 30 g
, Protein: 55 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 squash (e.g. Hokkaido, approx. 1.5 kg each)
½tsp salt
2tbsp olive oil
500g baby potatoes
1tbsp rosemary needles, finely chopped
¼tsp salt


1 garlic clove, halved
800g fondue cheese mix e.g. moitié-moitié
1tbsp cornflour
3dl white wine
1tbsp kirsch
a little nutmeg
a little pepper
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How it's done


Slice a lid off the top of each squash. Scoop out the seeds and membranes with a spoon, season the inside of the squash, place on a tray, place the lids back on top. Mix the oil, potatoes, rosemary and salt in a bowl, place around the squash.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C.


Rub the garlic around the fondue pot. Pour the cheese mixture into the fondue pot. Mix the cornflour with the wine and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season. Pour the fondue into the squash. Scoop out the flesh, eat with the cheese. Dip the potatoes in the cheese.

Good to know
Note: The squash serves as a bowl and an accompaniment in one. The soft squash flesh goes perfectly with fondue.


Peeling and cutting a pumpkin

Peeling and cutting a pumpkin

Peeling garlic

Peeling garlic

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