Name: Baked pumpkin fondue
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves as many as you like
Cuisine: British
Ingredients: 1 whole squash or pumpkin - choose a size to match the number of people you want to feed; small roasted or boiled potatoes to serve; crusty bread to serve; breadsticks to serve; chicory leaves, to serve; 100g emmental grated; 100g gruyère grated; 100g mature cheddar grated; 1 tbsp cornflour; 100g crème fraîche; 2 tbsp white wine; 1 shallot finely chopped; 1 garlic clove crushed

1 whole squash or pumpkin
- choose a size to match the number of people you want to feed
small roasted or boiled potatoes
to serve
crusty bread
to serve
breadsticks
to serve
chicory
leaves, to serve

For 300ml of fondue

100g emmental
grated
100g gruyère
grated
100g mature cheddar
grated
1 tbsp cornflour
100g crème fraîche
2 tbsp white wine
1 shallot
finely chopped
1 garlic clove
crushed

Method

step 1
Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a ‘lid’ and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
step 2
Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.