This is a recipe inspired by a trip to the market over Christmas, that we tried out on one of the blustery wet days we were marooned in the Beach House. Easy and hugely satisfying, it continues my adoration of all things pumpkin in the deep winter months!
- small pumpkin (or any other type of squash)
- left overs from a pot of mont d’or cheese (or reblochon)
- small onion, chopped
- 1 clove of garlic finely chopped
- some white wine (I used riesling)
- black pepper
- olive oil
Chop the top off the pumpkin and scoop out all the seeds.
Fill the pumpkin to about a third full with the cheese.
Lightly fry the onions in the olive oil and add the chopped garlic. Pour into the pumpkin, until two thirds full.
Add the rest of the cheese to the pumpkin until loosely filled to the top. Pour in the wine.
Put the pumpkin top back on the pumpkin and cook for approximately 45 minutes on 175 deg C. Take the top off and grill on hot for 5 minutes until the cheesy crust is a golden brown.
Serve with crusty bread to dip for a deeply satisfying snack, and forget about the rain, the wind, and the waves!