for 4 person

Squash puree

250 g	squash (e.g. Hokkaido), cut into approx. 1 cm cubes
½ tbsp	olive oil
¼ tsp	salt
a little	pepper

To roast

3 tbsp

water

Fondue

1	garlic, cut in half
800 g	fondue cheese mix
1 tbsp	Maizena cornflour
2 dl	white wine
2 dl	water

How it's done

Squash puree

Place the squash cubes on a baking tray lined with baking paper, drizzle with oil, season.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly, put the squash cubes in a measuring jug, add the water and puree until smooth.

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the wine and water, pour into the pot. Heat the cheese over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the squash puree. Place the fondue pot on a burner and enjoy.

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