1 whole squash or pumpkin
1 whole camembert
4 cloves garlic, sliced
Small bunch hardy herbs – rosemary, sage, thyme
Olive oil, drizzle
Crusty bread, to serve
Bread sticks, to serve

Grilled pumpkin fondue


Set barbecue to 170c. Prepare your pumpkin by halving it and scooping out the seeds.
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.
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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