I love all squash, and this is easy, delicious, and fun to serve! This can be done with any kind of squash. I have tried a red kuri and a kabocha.
1 red kuri or kabocha squash
1 French Baguette
4 oz grated gruyere
4 oz. grated fontina
1 c. cream
1 cup chicken broth
1/2 t. nutmeg
olive oil, salt and pepper
First cut off a lid, lid you would on a pumpkin. Hollow out the seeds and stringy parts.
Line a roasting pan with foil, and brush the outside of the squash and lid with olive oil.
Sprinkle the inside with salt.
Heat the oven to 450. Toast several sliced of a French baguette. You will need about 8 slices. Reduce oven temp to 400.
Mix together cream, broth and nutmeg. Combine both cheeses.
Layer bread, 1/3 of grated gruyere-fontina mixture, 1/3 of liquid mixture into the squash. Repeat with two more layers. Sprinkle top with salt and pepper.
Cover squash with lid, and bake at 400 for 1 to 1 1/2 hours until squash is tender. You will have a cheesy "bowl" of squash fondue. Make sure to scoop out the squash, as well as bread and cheese when serving!