Preheat oven to 180°C (160°C fan-forced). Heat butter in a large frying pan over medium heat. Add leek, garlic, sage, and cook, stirring for two minutes. Add pumpkin and cook, stirring for 4-5 minutes or until the leek and pumpkin is soft. Pour in the wine and cook for one minute, or until wine has evaporated. Stir in cream, cheeses and mustard

Cut the top off the cob load and scoop the soft break out of the centre, leaving a 2-3cm shell. Roughly tear inside bread into bite-sized pieces to use for serving and reserve

Lay two large sheets of foil on the tray at crossways to each other. Place the cob in the centre of the cross and fill with pumpkin mixture. Put the lid back on the cob and wrap it in foil to enclose. Bake for 40 minutes then remove foil and cook for a further 20 minutes or until the cob is crisp and cheese is melted and warmed through

Meanwhile, place the reserved bread chunks on a baking tray and toast in the oven alongside the cob, until golden brown

Heat a frying pan over medium heat and cook bacon until crisp and golden brown. Remove cob lid and sprinkle over bacon over the hot cheese dip. Serve with extra crusty bread to dip in the centre