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Grilled pumpkin fondue

The perfect dish to celebrate Halloween, Bonfire night, or any cosy day in autumn.

 Ben Forte   Autumn 2021 Join us on        @thebbqmag

 #BenForte #Halloween #Pumpkin

 

 

 

The perfect dish to celebrate Halloween, Bonfire night, or any cosy day in autumn.

 

Ingredients

 

Grilled pumpkin fondue

  • 1 whole squash or pumpkin
  • 1 whole camembert
  • 4 cloves of garlic, sliced
  • Small bunch of hardy herbs - rosemary, sage, thyme
  • Olive oil, drizzle
  • Crusty bread, to serve
  • Breadsticks, to serve

 

Method

 

  1. Set barbecue to 170°C. Prepare your pumpkin by halving it and scooping out the seeds.
  2. Pierce slits into the camembert and stuff with garlic slivers and herbs. Drizzle with olive oil. Place inside a Dutch oven to prevent the pumpkin from breaking up.
  3. Cook indirect for about an hour, or until the pumpkin is cooked through and the cheese is melted and bubbling. Eat with toasted crusty bread or hands - scooping out the soft roasted pumpkin with melted cheese.

Tip

Save a few spoonfuls of pumpkin and cheese to stir through pasta. Along with a little of the pasta cooking water it will transform into a silky, rich sauce.

 

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