Twice-baked Carnival squash filled to the brim with bubbly, creamy cheese & fruity cider fondue—the cutest, *easiest*, most DELISH Thanksgiving side for your table!
- 1 whole carnival squash – choose a size to match the number of people you want to feed
- Olive oil or rapeseed oil, for drizzling
- A pinch of sea salt (per squash)
For fondue filling
- 200g emmental, grated
- 200g gruyère, grated
- 200g mature cheddar, grated (set aside 50g—around 1/3 cup— cheese for topping)
- 2 tbsp cornflour
- 200g crème fraîche
- 300ml cider (the booze, not the vinegar!)
- 2 shallots, finely chopped
- 2 large garlic cloves, crushed
- Black pepper, to taste
- Preheat oven to 400F/200C/Gas Mark 6.
- Cut a ‘lid’ off the squash and scoop out the seeds and stringy bits.*
- Drizzle the inside of the squash with olive oil and sprinkle with a pinch of salt.
- Turn the squash flat side down on a baking sheet lined with parchment and roast for 30 minutes.
- After 30 minutes, flip the squash to the flat side is facing up and roast for another 15 minutes.
- While the squash is cooking, mix the grated cheeses with the cornflour until completely coated and no loose flour remains.
- Set a large pot on medium heat, and fry the shallots and garlic for around 2-3 minutes. Next, toss in the cheese, a little bit at a time (saving 50g for later), crème fraîche, and cider. Stir continuously until melted and creamy.
- Once baked, remove squashes from oven. Spoon fondue filling into each until filled to the brim. Sprinkle the tops with the remaining grated cheese. Place back into the oven and grill until the fondue is golden-brown and bubbling.
- Grind over fresh back pepper, then serve immediately with your favourite fondue dippers. 🖤
*Save the lid to close your squash bowls before serving, or bake with the rest of the squash, then scrape off the sweet flesh to blitz into this smoothie.