Baked pumpkin fondue

1 of 5-a-day 400 kcal or less autumn calcium cheese fondue for a crowd halloween indulgent over an hour sharing fondue sharing starter

N/A

Serves as many as you like

Source

Ingredients

1 whole squash or pumpkin - choose a size to match the number of people you want to feed

small roasted or boiled potatoes , to serve

crusty bread , to serve

breadsticks , to serve

chicory leaves, to serve

100g emmental , grated

100g gruyère , grated

100g mature cheddar , grated

1 tbsp cornflour

100g crème fraîche

2 tbsp white wine

1 shallot , finely chopped

1 garlic clove , crushed

Method

Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a ‘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 following our size guide (see 'Tip', below left).

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 save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') 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.