Squash Cheese Fondue with Sage and Rosemary Dipping Crouton’s Recipe

Where do I start with this …. Oh my gosh! Deliiiicious! This tasted amazing, the sweet squash flesh coated in the creamy cheese, finished off with crunchy croutons oozing in the cheese. This is so clever as the baked squash keeps the fondue warm so it doesn’t harden or burn at the bottom like a traditional fondue. I put it in the middle of the table and we just tucked in, chatting and eating, this is one of those moments where I love being alive and love being into my food. Pure bliss!

Ingredients (serves 2 as lunch or 4 as starter)

  • 1 medium squash (I used a blue hubbard)
  • 3 garlic cloves (in skins)
  • drizzle of olive oil
  • fresh sea salt and pepper
  • 100g melting cheese (I used camembert but gruyere would work)
  • 100g cheddar grated
  • 50g parmesan, grated
  • splash of milk
  • 2 thick slices of stale bread, torn into chunks
  • 1 tbsp fresh sage, roughly chopped
  • 1 tbsp fresh rosemary, roughly chopped
  • 2 tbsp olive oil


  1. Pre heat oven to 180 degrees (fan).
  2. Prepare the squash by slicing off the top and scooping all the seeds and strings out. Drizzle the inside with some olive oil, season with sea salt and cracked pepper. Rub all over to coat. Place 3 garlic cloves with their skin on inside and replace the lid. Bake in the oven for 1 hour.
  3. Remove the garlic cloves from the squash and squeeze the flesh into the squash add the cheeses, a splash of milk and bake without the lid for another 30 minutes until cheese has melted. Stir the cheeses together so they all mix in.
  4. 15 minutes before the squash finishes baking. Add the bread into a bowl, sprinkle over the herbs and seasoning and mix to combine. Bake in the oven for the last 15 minutes until golden and crunchy.
  5. Serve the fondue and crouton’s on a platter. Enjoy making sure you scoop out the squash flesh too.


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