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This recipe is classed as easy

Rating 3.35 / 5 (46 votes)

Prep time:
35 min
Cook time:
50 min

Rachel Allen stuffs squash with melting garlicky cheese, great for dipping with chunks of crusty bread


1. Preheat the oven to 200C /180C fan/gas 6. Cut a lid off the squash about 2cm from the top and set this aside. Scoop out and discard the seeds.

2. Put the grated cheeses in a bowl. Mix in the cream, garlic, nutmeg, kirsch (if using) and some salt and pepper then spoon this mixture into the hollowed pumpkin.

3. Put the lid on top and place in an ovenproof dish or roasting tray. Bake in the oven for 50 minutes, or until the cheese is melted and bubbling and the flesh inside is tender.

4. Serve with chunks of crusty bread to dip into the cheese mixture and spoons to scoop out the soft flesh.


  • 1 small round squash, 10-12cm in diameter (such as harlequin squash)
  • 100 g gubeen cheese, or other semi-hard cheese such as gruy√®re, grated
  • 25 g parmesan, finely grated
  • 75 ml double cream
  • 1 cloves garlic, finely chopped or crushed
  • 1 pinches freshly grated nutmeg
  • 1 tbsp kirsch
  • crusty bread, to serve

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Latest Comment


Each to their own [kirsch comment].

MoiraL21484 MoiraL21484  Posted 27 Sep 2012 6:41 PM

Delicious .... Easier than a trad fondue ..... Impressive first course for dinner party ..... Yum yum

TracyB64722 TracyB64722  Posted 10 Apr 2012 4:10 PM

Replace the Kirsch with white wine and double up on the parmesan

bluemozza bluemozza  Posted 29 Jul 2010 4:54 PM

rank. kirsch is the devils urine and ruins many a perfectly good recipe.

vaz vaz Posted 26 Nov 2009 2:14 PM