Three-Cheese Fondue with Roasted Apples and Butternut Squash

Three-Cheese Fondue with Roasted Apples and Butternut Squash

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  • 6 ounces Beecher's Flagship cheese, grated
  • 6 ounces Tomme, grated
  • 6 ounces Appel Farms or Samish Bay Gouda, grated
  • 2 tablespoons flour
  • 1 1/2 cups white wine
  • 1 teaspoon grated shallots
  • Pinch of nutmeg
  • Pinch of dried mustard
  • Hot sauce, to taste

Roasted apples and butternut squash

  • 1 small butternut squash, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil, divided
  • 1 teaspoon maple syrup, divided
  • Sea salt and freshly cracked black pepper
  • 4 crisp tart apples, cored and cut into 1-inch chunks

Other options

  • Brussels sprouts (Ciscoe's favorite), blanched
  • Turnips or rutabagas, peeled and cubed
  • Pears
  • Roasted mushrooms
  • Broccoli, blanched



Toss cheeses together in a large bowl. Dredge cheeses in flour. Combine wine and shallots in a heavy pot over medium heat and bring to a slow simmer. Stir in cheese a little at a time until the mixture is smooth and all cheese is melted. Add remaining ingredients and transfer to a fondue pot or individual stoneware ramekins. Serve with crusty rosemary bread, and roasted apples and butternut squash. (See below for other dipping options.)

Roasted apples and butternut squash

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Place squash in a small bowl and coat with half the oil and maple syrup. Season with a little salt and pepper. Place apples in a second bowl and repeat the process. Place squash on the prepared baking sheet and roast for 10 minutes. Add apples and cook for 10 more minutes, or until squash is tender.

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