for 4 person

Squash

2	squash (e.g. Hokkaido, approx. 1.5 kg each)
½ tsp	salt
2 tbsp	olive oil
500 g	baby potato
1 tbsp	rosemary needles, finely chopped
¼ tsp	salt

Fondue

1	garlic clove, halved
800 g	fondue cheese mix e.g. moitié-moitié
1 tbsp	Maizena cornflour
3 dl	white wine
1 tbsp	kirsch
a little	nutmeg
a little	pepper

How it's done

Squash

Slice a lid off the top of each squash. Scoop out the seeds and membranes with a spoon, season the inside of the squash, place on a tray, place the lids back on top. Mix the oil, potatoes, rosemary and salt in a bowl, place around the squash.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C.

Fondue

Rub the garlic around the fondue pot. Pour the cheese mixture into the fondue pot. Mix the cornflour with the wine and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season. Pour the fondue into the squash. Scoop out the flesh, eat with the cheese. Dip the potatoes in the cheese.

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