Black Friday All Week

Mini squash fondues

By Corrie Heale

On my daily stroll around the block (gotta’ get those lockdown steps in) my route is surprisingly still peppered with shrivelled decaying Halloween pumpkins.

Staring at me with their empty eyes from windowsills and porches got me thinking. After the 31stof October, do pumpkins and squashes get a little forgotten about? A squash is for life not just for Halloween… Well perhaps not for life, but this versatile ingredient can be baked, curried, squashed (literally) and stuffed – which is my favourite method, especially when it involves cheese. I opted for an onion squash for this recipe but feel free to experiment as you’ll be spoilt for choice this time of year.

Mini squash fondues

Serves 2 / Hands on time 30 mins / Takes 1 hour

Ingredients 2 mini squashes (roughly 550g each) I used onion squash 75g vegetarian Emmental 75g Gruyere or medium cheddar cheese 50g Parmesan 2 garlic cloves, crushed Handful of finely chopped fresh parsley 4 tbs white wine or prosecco 2 tsp extra virgin olive oil Crusty bread and salad leaves to serve

Method

1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Finely grate the cheeses and mix them together in a large bowl. Put to one side.

2. Using a sharp knife carefully cut the tops off the squashes to create the lids and put to one side. Carefully hollow out the squash by cutting a hole in the top and then scooping out the seeds with a spoon.

3. Once you’ve hollowed out the squash, check to see if each squash stands up on its own. If they’re uneven and tilt, carefully level off the bottom of your squash with a knife, taking care not to cut too deep(if you do accidently create a hole, pop the bottom back on and make a little foil coat for your squash to sit in to prevent it from leaking). Alternatively, use foil to create a stable bed for your squashes to sit in.

4. Crush a garlic clove into each squash, followed by a small sprinkle of parsley and 1 tablespoon of white wine into each. Season well with salt and pepper.

5. Fill each squash with half the cheese and then add another tablespoon of wine to each squash. Season again and stuff the squashes with the rest of the cheese. Top with the remaining parsley, season with salt and pepper and pop the individual squash lids on.

6. Put both squashes on a baking tray and bake them for 30-35 minutes. Remove from the oven, remove the lids and drizzle with a little extra virgin olive oil. Serve immediately with a simple green salad and stale for dipping and scooping.

Corrie Heale

Freelance food writer / vegetarian food blogger and recipe writer. corriesrabbitfood.com @corrieheale

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