A perfect hors d’oeuvre for autumn — this seasonal honeynut squash fondue is rich, creamy and ideal for crisp days. Enjoy warm with freshly baked bread and a glass of Jordan Cabernet Sauvignon.



Preheat oven to 375 degrees. Roast squash, onion, olive oil and salt on a lined cookie sheet until slightly burned and the squash is soft.

Puree the roasted squash with water, tofu, and fresh truffle in a blender until smooth add ver jus and adjust seasoning. Serve warm with fresh shaved black truffes on top. Enjoy with a good bread on the side.