Butternut Squash Stuffed with Spinach and 4 Cheeses

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

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

In a mixer, blend the warm spinach with the Creamy Mixed Caciotta cut into small cubes, the Fontina diced, the crumbled Sheep Blue Cheese and half of the Parmigiano. Flavor with a grating of nutmeg, adjust salt and pepper.

When the squash is partially cooked, gently scoop out some of the pulp leaving a border about 1 cm thick. Mash the pulp 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 melty.

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

Slice for a “wow” presentation, showing the melty layering of the cheeses and pair with pure pear purée.