Roasted Squash With Cheese Fondue Food

ROASTED SQUASH WITH CHEESE FONDUE

Steps:

• Heat oven to 425 degrees. Cut the stem ends off the tops of the squash, then cut a small slice from the bottoms, if needed, so they stand up level. If you can't access the seeds from the top (if there's still some squash flesh blocking your way), cut a small round in the flesh and scoop out the seeds with a spoon.
• Drizzle squash with oil and season the insides with salt and pepper. Place squash on a rimmed baking sheet, and roast until tender and edges are golden, 25 to 35 minutes. (Squash can be roasted 8 hours ahead, kept at room temperature and then reheated just before serving.)
• Meanwhile, prepare the bread crumbs: In a medium bowl, stir together bread crumbs, oil, anchovies if using, garlic, thyme and red-pepper flakes.
• Heat a dry small skillet over medium heat, then stir in bread crumb mixture. Cook, stirring frequently, until golden brown, about 5 minutes. Scrape back into the bowl, and stir in lemon zest. (Bread crumbs can be made a day ahead, and stored airtight at room temperature.)
• Just before serving, make the fondue: In a large bowl, toss together Gruyère, Emmenthaler and cornstarch.
• In a medium pot, melt butter over medium-low heat. Stir in shallot and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute. Pour in wine and cream, and bring to a simmer, then stir in mustard powder, nutmeg and a generous amount of pepper. Reduce heat to medium-low, and add cheese, a handful at a time, stirring occasionally and waiting until melted after each addition.
• After cheese has all melted, leave pot on stove over low heat until mixture starts to bubble, stirring occasionally, 3 to 5 minutes. (Resist the temptation to stir too frequently or vigorously, as this can make the fondue grainy.) Taste and add a squeeze of lemon juice, if you like.
• Place squash on a rimmed serving platter, pour cheese sauce into cavities, and top with bread crumbs. To serve, slice each squash into quarters and scoop onto plates or bowls, spooning up the sauce.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

BAKED PUMPKIN FONDUE

Steps:

• Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
• Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.