This week I decided to sort my life out and by ‘sort my life out’ I mean throwing away all the old tat I’ve collected over the years because my flat is starting to resemble an episode of Obsessive Compulsive Cleaners. I must suppress my inner hoarder and throw away that old camera lead. But what if I need it?! You don’t though because you lost the camera that lead went with four years ago. Oh yeah… But what about this colourful set of glitters? They’ve never even been used, they could be good for a fancy dress party? When have I ever been to fancy dress party, they’re going to charity… Wait! You can’t throw away those shoes! I love those shoes, I bought them in Morocco. Yes I can, they’re disgusting, they smell of dead camels and you haven’t worn them for seven years, they’re going in the bin. Wow, I’m actually being quite ruthless I thought to myself as I glanced over at mini hoarder Corrie in the corner. She was busy having a full blown tantrum and tearfully clutching onto an old baseball cap, a manky pair of Ugg boots and my old school copy of ‘Lord Of The Flies.’ Oh for god sake, this is going to take a while.
And it did, around three weeks in fact but I can now proudly say hoarder Corrie is gone and has been replaced with organised ‘sorted’ Corrie who is here to stay. At least for a bit anyway. To celebrate I’m finally going to let myself make something I’ve been wanting to make for ages, squash fondues! Yes people, it’s Autumn so get those loose fitting tracksuit bottoms back in circulation because it’s time for a dinner of hot melted cheese.
Mini squash fondues
Serves 2 / Takes 1 hour 5 minutes
2 mini squashes (roughly 500/600g with the seeds in. I used onion squashes.)
50g medium cheddar
2 garlic cloves crushed
Salt and pepper
Handful of finely chopped fresh parsley
4 Tbs white wine or prosecco
2 Tsp Pomoro extra virgin olive oil
Serve with bread and salad leaves.
1. Preheat oven to 200°C (180°C fan)
2. Start by finely grating your three cheeses into separate piles. Once grated take a handful of each cheese and pop it into a separate bowl. Repeat this process until all your cheese is in the bowl. Give it a final mix with your hand and put to one side. (Layering the cheese in this way will ensure the cheese is evenly distributed.)
3. Using a sharp knife carefully cut the tops of the squashes off to create the lids and put to one side. Carefully hollow out your squash by cutting a hole in the top and then scooping out the seeds with a spoon. (You can save the seeds and roast them but I can never be bothered, although I’m not sure that onion squash seeds are very nice, they’re not the same as pumpkin seeds.)
4. Once you’ve hollowed out your squash check to see if each squash stands up on its own. If they’re uneven and tilt then carefully level off the bottom of your squash with a knife. (Take care not to cut too deep, you don’t want to create a hole. If you do though don’t panic, pop the bottom back on a make a little foil coat for your squash to prevent him from leaking.)
5. Finely chop a handful of fresh parsley and peel your garlic cloves. Crush each clove into each squash followed by a small sprinkle of parsley and 1 Tbs of white wine each. Season well with salt and pepper.
6. Fill each squash with half the cheese and then add another Tbs of white wine to each squash. Season again and stuff each squash with the rest of the cheese. Top with the remaining parsley, season with salt and pepper and pop the individual squash lids on.
7. Put both squashes on a baking tray and bake them in the other for 30-35 minutes. While your squashes are cooking cut up a load of fresh bread ready for dipping and dress some leaves with olive oil and season.
8. Remove the squashes from the oven and carefully place them onto plates. Remove the lids and drizzle with a little Pomoro extra virgin olive oil. Enjoy by scooping the squash flesh and melted cheese out with the bread. Welcome to cheese heaven, I hope you enjoy your stay.
If you’ve had a go at making my Squash Fondues or any of my recipes I’d love to hear about it @corrieheale email@example.com