An autumn symphony of flavors: the sweetness of the squash embraces a creamy filling of fresh spinach and four selected cheeses, for a refined, enveloping, and irresistible unique dish.
Wash and cut the squashes in half lengthwise. Remove the seeds. Brush with a drizzle of oil, season with salt and pepper. Place on a baking tray with the cut side facing up and bake in a static oven at 190°C for 25 minutes.
In a pan, heat a little oil with garlic. Add the fresh spinach, let it wilt and season lightly with salt. Remove the garlic and coarsely chop the spinach.
In a mixer, blend the cooled spinach with the diced Caciotta Mista Cremosa, diced Fontina, crumbled Erborinato Ramato di Pecora, and half of the Parmigiano. Season with a pinch of nutmeg, adjust with salt and pepper.
When the squash is partially cooked, carefully scoop out some of the flesh leaving about a 1 cm thick border. Mash the flesh and add it to the cheese and spinach filling.
Fill the squash halves with the filling. Sprinkle with the remaining Parmigiano and a drizzle of oil. Bake again at 190°C for 15-20 minutes until the surface is golden and bubbling.
Let cool slightly, then serve directly in the squash. You can add a grind of pepper and some extra flakes of Erborinato for serving.
Cut into slices for a “wow” presentation, showing the melty layers of cheese, and pair with pear purée.
In the refrigerator, in an airtight container, for a maximum of 2 days. Also excellent when reheated.
Requires just a bit of skill, but the visual effect is guaranteed.
Italy, Sicilia
| Energy (kcal) | 98.27 |
| Carbohydrates (g) | 3.16 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 6.98 |
| of which Saturates (g) | 3.13 |
| Protein (g) | 5.6 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.11 |
