Raclette is a classic melting cheese and also the name of a traditional Swiss dish, made by melting the cut end of a Raclette cheese over an open fire and then spooning off the melted cheese onto hot new potatoes and pickled white onions. This version comes from Jill Dupleix's latest book, Very Simple Food, published by Quadrille.
1kg pumpkin or butternut squash, peeled and seeded
150g Raclette or other melting cheese
Freshly ground black pepper
A few sprigs of fresh oregano
A few fresh sage leaves
A few sprigs of fresh thyme f
Heat the oven to 200ºC/390ºF/gas mark 6.
Cut the pumpkin into rough 2-3cm cubes. Season and steam over fast-boiling water for 20 minutes until tender, then drain and pile into a heatproof bowl or gratin dish. (If you don't have a steamer, put the pumpkin in a baking tray, season, add a dash of water, cover with foil and bake for 30 minutes or until tender.)
Cut the cheese into thin slices. Bake the pumpkin for 10 minutes or so to dry out the flesh, then top with the slices of cheese and bake for another minute or two until melted. Scatter with the herbs and serve.