If you’re dairy-free, vegan or just watching your waistline, fondue has been pretty much off-limits to you. But why should cheese eaters have all the fun? Our recipe for butternut squash “fondue” is just as smooth, tangy and dippable as the cheese version—but about a billion times healthier.
1 medium butternut squash, cut in half, seeds removed
1 sweet onion, peeled and quartered
1 head garlic, top quarter cut off to expose the cloves
4 tablespoons olive oil
Salt and freshly ground black pepper
One 14-ounce can coconut milk
½ teaspoon grated nutmeg
1 pinch cayenne pepper
Assorted vegetables, for serving (we used mini sweet peppers, broccolini, Brussels sprouts, endive and fingerling potatoes)
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the squash halves (skin side down) and onion on it. Place the head of garlic on a piece of aluminum foil on the baking sheet.
2. Drizzle 1 tablespoon of the olive oil on each squash half. Drizzle another 1 tablespoon oil over the onion. Pour the remaining 1 tablespoon oil over the head of garlic and then wrap it completely in the foil. Season the squash and onion with salt and pepper.
3. Transfer the baking sheet to the oven. Roast 25 to 30 minutes, until the squash and onion are very tender. Let cool slightly, then scoop the squash out of the skin and into the bowl of a food processor.
4. Add the onion to the food processor. Squeeze the garlic cloves out of the skin into the food processor. Puree the mixture until relatively smooth.
5. Add the coconut milk and blend until very smooth. Season with the nutmeg and cayenne pepper.
6. Serve the fondue warm, with vegetables on the side for dipping.