Polenta with Gruyère fondue and roasted Hokkaido squash

Name: Polenta with Gruyère fondue and roasted Hokkaido squash
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Swiss

In short: Creamy polenta, Gruyère fondue and wedges of Hokkaido squash roasted with the skin on. Toasted pumpkin seeds add a little crunch. November comfort food.

Serves: 4. 65 minutes.

Zucca Hokkaido, Gruyère AOP, Latte svizzero, Mais da polenta (Rosso del Ticino), Rosmarino

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Updated on 25 October 2026