Baked pumpkin fondue
BBC Good Food daily recipe to collect Treat yourself on Bonfire Night by roasting a whole pumpkin or squash and filling it with a bubbling three- cheese fondue
1 whole squash or pumpkin - choose a size to t match the number of people you want w to feed
Small roasted or boiled potatoes, to serve
Crusty bread, to t serve Breadsticks, to serve
Chicory leaves, leav to serve
FOR 300ML 300M OF FONDUE:
100g Emmental, Em grated
100g gruyère, gr grated
100g m mature cheddar, grated
1 tbsp cornflour
100g c crème fraîche
2 tbsp white wine
1 shal shallot, finely chopped 1 garli garlic clove, crushed
1
Heat o oven to 180C/ 160C fan/ ga gas 4. Start to prepare your pumpk pumpkin as you would for carving – cut off a ‘ lid’ and scoop out all the seed seeds and membranes. Put the lid back on and sit the whole pumpkin on a st sturdy baking tray. Bake following o our size guide ( see ‘ Tip’, below left) left).
2
Mix the grat grated cheeses with the cornflour un until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid 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.