Baked squash with Gruyère fondue Serves 4
You will need
4 small winter squash 50g soft salted butter Handful sage leaves Salt and black pepper 375ml dry white wine 150ml milk 400g Gruyère, grated 2tbsp plain flour Crusty bread, to serve
How to do it
1 Preheat the oven to 200C/ Gas 6. slice the top off each squash, about a quarter of the way down. scrape the seeds out of each squash and the tops using a spoon (if the seeds are plump and shiny, rinse and reserve). Rub the insides of each squash and the tops with most of the butter. 2 Pop a sage leaf or two into each squash and season, then stand on a baking tray, with the tops tucked in alongside. Roast for 40 mins, until the flesh is tender and the skin is beginning to darken. Remove from the oven and set aside. Turn the oven down to 180C/gas 4. 3 Pour the wine into a medium saucepan and bring to the boil for a few seconds. Reduce the heat so that the wine is barely simmering. At the same time, pour the milk into a small saucepan and gently warm through. Toss 350g of the grated Gruyère with the flour to coat the strands. 4 Add the flour-coated cheese to the wine, a small handful at a time, stirring between each addition and making sure the cheese has melted smoothly before adding more. Gradually whisk in the hot milk, then season to taste. 5 Divide this mixture between each squash, filling them almost to the top. Rub the remaining butter over the rest of the sage leaves and place on and around each squash, along with a handful of seeds, if reserved. 6 Top each squash with the remaining Gruyère and return to the oven for 15-20 minutes, until bubbling and golden. serve with warm crusty bread for dipping and spoons to eat the flesh of the squash containers.
Calories 692 Fat content 36g (22g saturates)