Butternut Squash "Cheese" Fondue
This brilliant recipe comes from Nina Olsson's first cookbook Bowls of Goodness. Nina plays with flavours, textures, and colours like a magician in the kitchen, bringing together food combinations that would have never even crossed my mind. Her book is filled with beautiful vegetarian meals that you can eat (you guessed it) in bowls. From breakfasts, to heartier meals, to desserts, there's so much inspiration in this book. All of Nina's recipes are vegetarian, with many being vegan and/or gluten-free. Her passion for good ingredients and world-inspired flavours really shines through this book.
This recipe uses butternut squash to make a wonderfully creamy "fondue", without any cheese or dairy. I love sharing a good fondue dinner with loved ones, but I hate the food coma and bloating that usually comes with the traditional cheese-packed version, so this vegan version is one I often go back to. I've cooked it quite a few times at dinners with friends and family and it’s always a big hit. The squash is roasted with fresh sage and then blended up with nutritional yeast, paprika, garlic and coconut milk, resulting in a rich, savoury veggie-packed dipping sauce. Nina suggest serving it with crudités, but I like throwing a bunch of slightly roasted veggies (Brussels sprout, cauliflower, parsnip, carrots, broccoli, etc.) on the table or serve it with roasted tofu cubes for a protein-heavy meal.
Recipe from Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson, reprinted with permission from the publisher. You can get more of Nina’s recipes on Nourish Atelier or follow her on Instagram for daily inspiration.
Butternut Squash "Cheese" Fondue
Serves 6 to 8
For the FONDUE
2 lbs butternut squash, peeled, seeded and cut into small wedges
3 tbsp olive oil
A handful sage leaves, chopped
14 oz. (400 ml) can full-fat coconut milk
1/3 cup nutritional yeast
1 tbsp paprika
1 tsp Dijon mustard
the juice of 2 lemons
4 garlic cloves, crushed
Salt and pepper, to taste
To serve
2-3 lbs mixed vegetables, roasted or raw (carrots, parsnips, broccoli, cauliflower, Brussels sprouts, etc).
Pieces of crusty bread, roasted tofu cubes, etc.
METHOD
Preheat the oven to 400°F. Place the butternut squash wedges on a large baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with salt and sage. Roast for 25 to 30 minutes or until completely tender. Remove from the oven.
Transfer the roasted squash to a high speed blender or food processor (I like using my Vitamix here to make it extra creamy). Add the rest of the ingredients and blend until smooth. Add water, as needed, and blend again until the desired consistency is achieved. Taste and adjust seasoning as needed by adding more salt, lemon, etc.
Serve with roasted veggies or crudités, pieces of bread, roasted tofu cubes, etc. If you don't have a fondue set to keep the fondue warm, heat the fondue in a saucepan and serve it hot, reheating it as needed.
