Ingredients Jump to Instructions ↓

  1. 7 tablespoons 105ml Unsalted butter

  2. 2 Onions - cut into fine dice

  3. 3/4 lb 340g / 11oz Fresh mushrooms - thinly sliced Salt - to taste Freshly-ground black pepper - to taste

  4. 3 cups 711ml Mascarpone

  5. 3/4 lb 340g / 11oz Emmentaler - grated

  6. 1/4 lb 113g / 4oz Parmigiano-Reggiano - grated

  7. 3 Eggs - beaten

  8. 1 1/2 teaspoons 7 1/2ml Freshly-grated nutmeg

  9. 8 White bread - cut into 1" squares

  10. 2 Acorn squash - seeds and strings (large) Removed, caps reserved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside. Preheat the oven to 375 degrees. In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms. In a saute pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp. Place the squash in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squash. Using a total of half of the bread cubes, place them in even quantities into each of the squash. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the caps on the squash and roast 1 1/2 hours in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.


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