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Acorn Squash Fondue

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SciAggie
SciAggie Posts: 6,481
edited November 2018 in EggHead Forum
Messing around and playing with fire tonight. I made made fondue in an acorn squash - it was actually really good. We also had ABTs in the wood oven and grilled short ribs on the hearth. I roasted some fingerling potatoes as well but we were hungry when they came out and no pics were taken. 
I love fall weather... Life is good my friends. 






I think this would cook just fine on the egg. A lot of fun. 
Thanks for looking. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    I have no words - just awesome 👏 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • bgebrent
    bgebrent Posts: 19,636
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    Beautifully creative brother Sci!  It all looks amazing.  Thanks for posting.
    Sandy Springs & Dawsonville Ga
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Love it when you play with fire. 
    Snellville, GA


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  • blind99
    blind99 Posts: 4,971
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    Looks amazing. Can we get some more details on that fondue? Did you roast the squash, scoop it out, and mix the cheese and squash together?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • caliking
    caliking Posts: 18,731
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    Man, that looks good. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
    edited November 2018
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    blind99 said:
    Looks amazing. Can we get some more details on that fondue? Did you roast the squash, scoop it out, and mix the cheese and squash together?
    I found this recipe and used it as a guide. There were no pie pumpkins at the store so I subbed in the acorn squash. It took a full 1 1/2 hours to cook at 500 degrees. I tented the squash with foil for the first hour. An acorn squash was plenty as an appetizer for two or three people. I used about 5 ounces of cheese and 1/3 cup of cream. I dusted the cheese with cornstarch (not in the recipe). I’ve found that a good thing to do when making queso or fondue. 

    I just scooped out the seeds and string - then added the filling. To eat it we dipped the cheese sauce with toasted croutons. Adter that we just scooped the squash out. It was nice and tender and a bit cheesy. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    caliking said:
    Man, that looks good. 
    Not to rub it in - but - it was, lol.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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