I have been a fan of the River Cottage pumpkin/squash baked with cream recipe since I first saw it. Tonight I tried something a little different. Inspired by a the success of a fondue at a recent party instead of the usual filling I went for fondue –like mix of wine and cheese with a little garlic oil.
It worked really well, it shows off the squash if anything better than the original and while it won’t replace the cream version for me, I will make it again.
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