Ingredients:

• 1 whole squash or pumpkin – we used a Red Kuri squash available at the fabulous “Choice is Yours’ greengrocers!

For 300ml of Fondue (all cheeses available on the Forest Deli cheese counter!)

• 100g Comte, grated
• 100g Mature Cheddar, grated
• 100g Rutland Red, 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. Cut off pumpkin ‘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 for approx 1 hour per 1kg pumpkin (max 1 and a half hours however big the pumpkin!)

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 increase the oven to 200C/180C fan/gas 6.

Step 3:

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.