Three-Cheese Fondue with Roasted Apples and Butternut Squash | PCC Natural Markets

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Three-Cheese Fondue with Roasted Apples and Butternut Squash

Serves: 6 to 8

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You may use these cheeses in combination or just use one variety. Either way, this makes a fabulously traditional fondue with a local twist!

Ingredients

Fondue

Roasted apples and butternut squash

  • 1 small butternut squash, peeled and cut into 1-inch chunks Add to list
  • 1 tablespoon olive oil, divided Add to list
  • 1 teaspoon maple syrup, divided Add to list
  • Sea salt and freshly cracked black pepper Add to list
  • 4 crisp tart apples, cored and cut into 1-inch chunks Add to list

Other options

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Fondue

Toss cheeses together in a large bowl. Dredge cheeses in flour. Combine wine and shallots in a heavy pot over medium heat and bring to a slow simmer. Stir in cheese a little at a time until the mixture is smooth and all cheese is melted. Add remaining ingredients and transfer to a fondue pot or individual stoneware ramekins. Serve with crusty rosemary bread, and roasted apples and butternut squash. (See below for other dipping options.)

Roasted apples and butternut squash

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Place squash in a small bowl and coat with half the oil and maple syrup. Season with a little salt and pepper. Place apples in a second bowl and repeat the process. Place squash on the prepared baking sheet and roast for 10 minutes. Add apples and cook for 10 more minutes, or until squash is tender.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 26, 2009.

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