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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:
Betty Bossi Koch-Center
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.
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.
|Note:||The squash serves as a bowl and an accompaniment in one. The soft squash flesh goes perfectly with fondue.|
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