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Cozy Up With This Cheeseless Butternut Squash Fondue Now, Thank Us Later

Liz Moody
Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
Cozy Up With This Cheeseless Butternut Squash Fondue Now, Thank Us Later
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Nina Olsson has made a splash on Instagram and the blog-verse with her stunning images and creative spins on vegetarian food—and this vegetable-packed vegan fondue, from her new book Bowls of Goodness,  is no exception. It ingeniously uses butternut squash, sage, and a mix of spices to create a savory, super-comforting flavor and decidedly cheesy texture. Have friends over, light some candles, and get ready for an oh-so-hygge night.

Butternut Squash Cheese Fondue

Serves 6 to 8 as a side dish

Cheese fondue was immensely popular in the 1970s and ’80s, but while its trendiness waned in the rest of the world, in Holland it was featured on café menus for decades. Lately it has made a comeback, especially with the original plant-based cheese sauces that a new generation of fondue lovers are dipping into. Butternut squash with paprika, garlic, and nutritional yeast makes a delicious cheesy sauce. It’s so easy to make, and you can vary the crudités according to the season.


  • 2 to 3 lbs. mixed raw vegetables, such as radishes, cucumber, cauliflower florets, bell peppers, cherry tomatoes
  • 2 lbs. butternut squash, peeled, seeded, and cut into small wedges
  • 3 tablespoons olive oil
  • handful of sage leaves, chopped
  • 14-oz. can coconut milk
  • cup nutritional yeast
  • 1 tablespoon paprika
  • 1 teaspoon Dijon mustard
  • juice of 2 lemons
  • 4 garlic cloves, crushed
  • salt and pepper


  1. Preheat the oven to 400°F. Prepare the crudités by cleaning and cutting the vegetables to the desired size. Put the butternut squash wedges on a baking sheet lined with parchment. Drizzle with an even layer of olive oil and sprinkle with salt and sage.
  2. Roast for 25 to 30 minutes and remove from the oven. Blend the squash with the rest of the sauce ingredients in a food processor, adding enough water to achieve the desired consistency. Serve with the crudités. You can also dip in bread, of course.
  3. If you don’t own a fondue set that will keep the butternut cheese warm while dipping, heat the sauce and serve it hot in a bowl.

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