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Recipes

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

Liz Moody
Author:
Liz Moody
October 29, 2017
Liz Moody
Author & Podcaster
By Liz Moody
Author & Podcaster
Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.
Photo by Darren Muir
October 29, 2017

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.

Ingredients

  • 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
  • ⅓ cup nutritional yeast
  • 1 tablespoon paprika
  • 1 teaspoon Dijon mustard
  • juice of 2 lemons
  • 4 garlic cloves, crushed
  • salt and pepper

Method

  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.

Based on excerpts from Bowls of Goodness by Nina Olsson, with the permission of Kyle Books. Copyright © 2017.

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