Recipe of the month

BAKED PUMPKIN | SQUASH CHEESE FONDUE

1 Small Pumpkin, Squash or Spaghetti Squash. 1Kg Approx.

100g Swiss Cheese Gruyere or Emmental, Grated

100g Mature Tasty cheese, Grated.

1 Tabsp Corn Flour

100g Crème Fraiche

1 teasp Hot Smoked Paprika

2 Tabsp White Wine

1 Shallot or ½ sm onion finely chopped.

1 Clove Garlic Crushed

2 Tabsp olive oil

To Serve

Crusty Bread or Flat bread

Bread Sticks

Raw Vegies for dipping

Salami sticks

Oven on 180oC fan bake

Prep Pumpkin/squash by cutting off a Lid to expose the seeds and flesh.

Scrape out all the seeds.

With a knife cut out excess pumpkin flesh to make a hollow about as big as a fist.

Try and keep the flesh in large chunks as these can be roasted and served with the fondue. If using a Spaghetti Squash leave all flesh in the squash. Put Lid back on and place Pumpkin on a baking tray. Bake for 30 min approx or until the flesh is easily poked with a knife. While the pumpkin is roasting, fry off the onions and garlic in the olive oil till softened. Mix the grated cheeses in a bowl with the cornflour and paprika till well coated, mix onions and garlic with the crème fraiche. When pumpkin has been in oven for 30 mins remove and discard the lid.

Increase oven temp to 200oC.

Layer up the cheese and crème fraiche mix in the hollow of the Pumpkin. Place back in the oven and bake for a further 30 mins or until the fondue is all bubbling and golden. Eat with a spoon scooping out chucks of pumpkin at the same time. Can be served as a starter with breads etc or as an acompliment with roasted vegetable.