Squash fondue

transform your christmas cheese board into a fun party dish. Serves 6 • Ready in 1hr 10mins

4 winter squash, tops sliced off

50g soft salted butter a handful of sage leaves

375ml dry white wine

150ml milk

400g gruyère, or hard cheese, grated 2tbsp plain flour crusty bread, to serve

1 Heat the oven to 200C/Gas Mark 6. Scrape the seeds out of the squash (reserving any shiny, plump seeds). Rub the insides with most of the butter.

2 Pop a sage leaf or 2 into each squash and season, then place on a baking tray with the tops tucked in alongside. Roast for 40mins, until the flesh is tender. Set aside. Turn down the oven to 180C/Gas Mark 4.

3 Pour the wine into a saucepan and bring to the boil for a few secs, then reduce to a simmer. Pour the milk into another pan and gently warm through. Toss 350g of cheese with the flour.

4 Add the flour-coated cheese to the wine, a handful at a time, stirring between each addition until melted. Gradually whisk in the milk, then season.

5 Divide this mixture between the squash. Rub the remaining butter over the rest of the sage leaves and place around the squash, along with any seeds.

6 Top with the remaining Gruyère and return to the oven for 15-20mins, until golden. Serve with bread for dipping. Per serving: Cals 467, Fat 31g,

Sat fat 19g, Carbs 12g