This is a healthy variation on the traditional fondue recipe (basicallly cheese and wine) and can easily be made vegan by omitting the cheese or including vegan cheese instead.
Ingredients
1 small pumpkin/squash/edible gourd cut in half with seeds scooped out
Fondue ingredients:
2 handfuls of grated strong cheese (optional)
tin of white beans
garlic puree
Worcestershire sauce
nutritional yeast flakes
Dijon mustard
white wine and/or lemon juice (optional)
stock cube/bouillion powder
2 tbsp olive oil
milk (dairy or non-dairy)
Breadsticks: If you have any sliced bread in the freezer you can slice them into soldiers and crisp them up in the oven or air fryer.
Method
1. Put your pumpkin halves in a microwavable bowl with a splash of water in the bottom and microwave for 10 – 20 minutes until pumpkin is soft.
2. Whilest pumpkin is cooking, blitz the fondue ingredients and add the milk until you have a consistency of custard.
3. When pumpkin is cooked until soft, take it out of the microwave. Pour the fondue mixture in the middle and cook in the oven/air fryer until the fondue is bubbling and golden on top.
4. Serve with breadsticks, carrot sticks to dip into the fondue.
5. Scrape out the delicious cooked pumpkin with the fondue so you eat up all the pumpkin as well.
Enjoy!
Recipe inspired by: BBC Good Food
