I got this brilliant idea from Janie's blog, Panini Girl. She used a larger kabocha squash, which held more filling. It sounded so good, I wanted to try it, but just for the two of us.
I found a red kuri squash that looked about the right size for 4 servings instead of 8.
I had never tasted this variety of dark orange teardrop shaped squash, similar inside to a pumpkin, but taste like a smooth butternut squash. It is delicious!
First, cut off a lid, like you would for a jack-o-lantern. Hollow out the seeds and stringy stuff. Salt the inside of the squash.
Heat oven to 450, with rack in lower third of oven. Toast slices of French bread baguette for about 7 minutes. (I needed 9 baguette slices.) Reduce oven temp to 400.
Whisk together 1 cup of heavy cream, 1 cup chicken broth, and 1/2 t. nutmeg.
Grate 5 oz. gruyere and 5 oz. emmental cheese and combine. Bristol Farms was out of emmental, so I used gruyere and fontina.
Line a baking pan with foil. Put squash in the pan. Place a layer of toasted bread in bottom of squash. Add 1/3 of your grated cheese. Pour about a third of cream-broth mixture. Repeat with two more layers to end up about 1/2" from the top of the squash.
Cover squash with it's lid, and brush all over with olive oil. Bake for 1-1 1/2 hours until squash is tender.
When you take off the lid, you will have a delicious "bowl" of cheesy bread fondue that is a fabulous side dish (or vegetarian meal). It is like a squash bread pudding.
How do you eat this luscious thing? Well, the fun way would be to set it in the middle of the table and give everyone a spoon! Make sure to get all the yummy squash from the sides and bottom. I scooped out the mixture onto our plates. We had enough for 6 servings, so the rest of it is waiting for leftover night!