Let’s talk about fall. It’s getting pretty cool outside here in Chicago, and when that happens, I revert to what I like to call, hibernation dinner. This basically is a dinner of mainly hot cheese and carbs. It comes in all forms, pasta with cheese, bread with cheese, potatoes with cheese, and squash with cheese. (It takes everything I have not to call the plural of squash, squeeshes)
Since fall season has brought with it an abundance of funny looking squeeshes, I decided it was time to stuff one. With bread and cheese.
Do you know just how nutty winter squash is when it’s roasted for hours? So nutty.
Winter Squash, with a Havarti, Mascarpone, and Parmesan Mushroom Stuffing
2 winter squash (squeeshes)
2 cups chopped mushrooms
2 small chopped onion
3 tablespoons butter
4 slices dried bread (white, wheat, whatever)
1 cup grated Havarti
½ cup grated Parmesan
½ cup Mascarpone
Pinch of Nutmeg
Salt and pepper
Hallow out your squash by cutting the top off of it and just a small portion of the bottom so that the squash stays stable on the cutting board. Try not to cut a hole in the bottom. Spoon out the seeds and membrane and discard.
Saute the mushrooms and onion in the butter over medium heat until just barely translucent- 10 minutes. Mix the 3 cheeses, egg, and nutmeg together. Add the mushroom and onion mixture to the cheese mixture. Dice the day old bread in small cubes.
Layer the cheese mixture and the bread inside of the squash alternately starting with the cheese.
When the squash is full, place the top back on, and cook at 375 for 1 to 1.5 hours, until the squash is tender to the fork.
That nutmeg is going to change your life. Mark my words.
Happy Hibernation dinner!