Ingredients
Hint:
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
kochen@bettybossi.ch
Squash puree
To roast
Fondue
How it's done
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Squash puree
Place the squash cubes on a baking tray lined with baking paper, drizzle with oil, season.
To roast
Approx. 25 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly, put the squash cubes in a measuring jug, add the water and puree until smooth.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the wine and water, pour into the pot. Heat the cheese over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the squash puree. Place the fondue pot on a burner and enjoy.
| Serve with: | Cubes of bread, possibly toasted, or boiled potatoes. |
|---|
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