#theGreatestcob

“Grate and Bake Ma friends. ”

1x cob loaf

1 sprig rosemary, leaves picked

1/3 cup (80ml) olive oil

3 garlic cloves, thinly sliced

1 onion, coarsely grated

2 cups coarsely grated pumpkin

1 tbs finely chopped sage leaves, plus extra to serve

100g baby spinach (optional based on how healthy you want to be)

250g cream cheese

250g cottage cheese

1 bunch chives, finely chopped, plus extra to serve

2 tbs mustard

150g grated cheddar cheese

chopped parsley to serve

Preheat and oven to 180C.Line a large tray with baking paper.

Cut out the top of the cob loaf. Tear into dip size pieces and transfer to a baking tray. Remove the inside of the cob and tear it into bite-size pieces. Drizzle with 2 tbs olive oil and scatter with rosemary. bake for 10 minutes or until crisp.

Meanwhile, heat remaining oil in a frypan over medium-high heat add garlic and cook for 2-3 minutes or until golden and crisp. Remove half the garlic with a slotted spoon and set aside. Return pan to heat and add onion, pumpkin, and sage. cook, stirring, for 5 minutes or until softened add 1/3 cup (80ml) of water and cook for a further 3-4minutes or until pumpkin is cooked through and water has been absorbed. Add the spinach (if using) and mix until wilted and combined.

Remove from heat and add cream cheese, cottage cheese, chives, mustard, and half the cheddar cheese. Mix to combine. S&Please. (season) pour into prepared cob and scatter with extra cheese and bake for 20 minutes or until bubbling and golden. Scatter with reserved garlic, parsley and serve warm with bread for dipping.