Stuffed Butternut Squash with Spinach and 4 Cheeses

Preparation

1. STEP 1 OF 7

   Wash and cut the squashes in half lengthwise. Remove the seeds. Brush with a little oil, salt, and pepper. Place on a baking sheet with the cut side up and bake in a static oven at 190°C for 25 minutes.

2. STEP 2 OF 7

   In a pan, heat a little oil with the garlic. Add the fresh spinach, let it wilt, and lightly salt. Remove the garlic and coarsely chop the spinach.

3. STEP 3 OF 7

   In a mixer, blend the cooled spinach with the Caciotta Mista Cremosa cut into small cubes, the Fontina diced, the crumbled Erborinato Ramato di Pecora, and half of the Parmigiano. Add a grating of nutmeg, adjust salt and pepper.

4. STEP 4 OF 7

   When the squash is partially cooked, gently scoop out some of the flesh, leaving a border about 1 cm thick. Mash the flesh and add it to the cheese and spinach filling.

5. STEP 5 OF 7

   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 bubbly.

6. STEP 6 OF 7

   Let it cool slightly, then serve directly in the squash. You can add a grind of pepper and some extra shavings of Erborinato for serving.

7. STEP 7 OF 7

   Slice for a "wow" presentation, showing the cheesy layers, and pair with purissima di pere.

General Information

Analysis

Macronutrients (100 gr)