Squash fondue

Squash fondue

Total: 45 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 850 kcal
, Fat: 65 g
, Carbohydrate: 8 g
, Protein: 52 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:

Betty Bossi Koch-Center

Squash puree

250 g squash (e.g. Hokkaido), cut into approx. 1 cm cubes
½ tbsp olive oil
¼ tsp salt
a little pepper

To roast

3 tbsp water


1 garlic, cut in half
800 g fondue cheese mix
1 tbsp Maizena cornflour
2 dl white wine
2 dl water
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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.


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.

Good to know
Serve with: Cubes of bread, possibly toasted, or boiled potatoes.

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