We love baking squash!! It's easy, it's quick and always impresses. Here are some varieties we love and the cheeses that are best:
- Delicata Squash: Cut lengthwise and scoop out center. Add to this: leftover rice mixed with sausage, more vegetables that you love, fresh, chopped grated pecorino romano over the top.
- Acorn Squash: Halved and roasted with a bit of water, open side down until soft. When cooked, add in some cooked Italian Farro, tomatoes, dried apricots and a heavy amount of thyme. Top with grated Gruyere 1655 and broil until warm and bubbly. Finish with Tondo Balsamic Glaze.
- Butternut Squash: Peel and cut into cubes about 1 inch square(ish). Toss with salt, pepper, olive oil, brown sugar, cinnamon and pecans. Roast in hot oven until cooked through. Toss the squash throughout the cooking. When finished, put in a pretty bowl and grate heavily some Manchego. Parsley to finish.