This is perfect for a party. You can adapt the recipe using cheeses that you love. Also, you can use a big pumpkin for group fondues, or a little one to serve two.
1 squash, approx. 1kg (2lb 4oz)
140g (5oz) Emmental cheese, grated
140g (5oz) Gruyère cheese, grated
1 clove of garlic, crushed
1 tbsp plain flour
175ml (6fl oz) white wine
1 tsp lemon juice
1 tbsp Kirsch
6 grates of nutmeg
Salt & black pepper
Achieving the perfect results
- Preheat the oven to 170°C/325°F/gas mark 3.
- Cut a lid from the squash, with the knife pointing towards the stalk. You need to cut the lid in such a way that it will not fall inside when cooking. Remove the seeds with a spoon and discard.
- Combine the grated cheeses and crushed garlic with the flour and put it into a heavy pot with the wine, lemon juice, Kirsch, nutmeg and seasoning.
- Melt over a very low heat, stirring occasionally. Once it has melted and is creamy, pour it into the squash. Replace the lid.
- Place on a baking tray and bake for 1.5 hours. Serve with a dark loaf such as rye bread.
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.