Three-cheese squash au gratin
Prep Time
Price Per Serving
Cooking Mode
2 acorn squash (see chef’s tip)
125 ml (½ cup) cup mascarpone ou fromage à la crème
55 g (¾ cup) cup Parmesan frais râpé
30 ml (2 tbsp) tbsp. ciboulette finement hachée
100 g (1 cup) cup fromage suisse ou mozzarella râpé
2 acorn squash (see chef’s tip)
125 ml (½ cup) cup mascarpone ou fromage à la crème
55 g (¾ cup) cup Parmesan frais râpé
30 ml (2 tbsp) tbsp. ciboulette finement hachée
100 g (1 cup) cup fromage suisse ou mozzarella râpé
Directions
1With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Cut the squash in half. Using a spoon, remove the seeds and compost them. Oil the squash. Season with salt and pepper. Place the squash halves, cut-side down, on the baking sheet.
3Bake for 40 to 45 minutes or until the squash are tender.
4Meanwhile, in a bowl, combine the mascarpone, Parmesan and chives.
5Remove the squash from the oven. Preheat the oven to broil.
6Flip the squash over with the cut-sides facing up. Completely fill the centre of the squash halves with the mascarpone mixture. Top with the Swiss cheese.
7Broil the squash for 5 minutes or until the cheese is slightly golden.
8This recipe is delicious with any type of squash. Simply make sure the squash is tender before filling with the cheese.
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Personal Note
Personal Note