Zucca e Fontina Valle D'Aosta DOP (Whole Roasted Squash and Fontina)

Name: Zucca e Fontina Valle D'Aosta DOP (Whole Roasted Squash and Fontina)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 pound Sweet Dumpling squash 6 ounces Fontina Valle D'Aosta DOP 3 tbsp extra virgin olive oil, divided; 2 ounces cremini mushrooms, sliced; 1 garlic clove, sliced 1 1/2 tablespoons butter 2 slices crusty bread, cubed 1 teaspoon dried cranberries 1/2 cup Parmigiano Reggiano stock

Nothing says "cozy" like roasted vegetables and melty cheese.

Fontina Valle D'Aosta DOP is an iconic product of the Valle d'Aosta, a scenic region in northwestern Italy, known for its iconic Alpine peaks and robust cuisine. One of the most famous cheeses from the region, it is made with whole and raw milk from cows in the specific geographic region, processed just hours after it has been collected. A Protected Designation of Origin product (brush up on your Italian certifications here), the resulting cheese is characterized by its milky scent, unmistakable sweet and delicate taste, and soft melt-in-your-mouth paste. Fontina Valle D'Aosta DOP is known for its melting characteristics, making it the perfect ingredient for this warming dish.

Roasted squash with Fontina Valle D'Aosta DOP

Difficulty

Easy

Serves

2 people

Preparation time

20 minutes

Cooking time

60 minutes

INGREDIENTS

1 pound Sweet Dumpling squash
6 ounces Fontina Valle D'Aosta DOP
3 tbsp extra virgin olive oil, divided

2 ounces cremini mushrooms, sliced

1 garlic clove, sliced
1 1/2 tablespoons butter
2 slices crusty bread, cubed
1 teaspoon dried cranberries
1/2 cup Parmigiano Reggiano stock

STEPS

Pre-heat oven to 300°F. Carefully slice off the top of the squash so that you have a thin lid with the top piece. Scoop out the pulp and seeds, creating a hollow. Brush the squash with 1 tbsp extra virgin olive oil and season with salt. Replacing the top piece, place the squash on a baking tray and roast the whole sweet dumpling squash for one hour until tender.

Meanwhile, grate the Fontina Valle D'Aosta DOP cheese, and set aside about 1/4 of it to use as garnish at the end. Cube the bread into 1/2-inch size pieces. Once your squash is out of the oven, reduce the heat to 275°F. Toss the cubes with 1 tbsp olive oil, and toast the bread until lightly crispy, about 10-15 minutes.

While the croutons are baking, in a sauté pan, heat the remaining 1 tbsp extra virgin olive oil and butter over medium heat. Sauté the mushrooms and garlic until tender, about 3–4 minutes. Add the dried cranberries, Parmigiano Reggiano stock, and 3/4 of the grated Fontina DOP cheese. Mix to combine for about a minute in the pan.

To plate, place the roasted squash on a plate, removing the top piece with the stem. Carefully pour the vegetable and cheese mixture into the squash and top with the croutons. Sprinkle the reserved Fontina Valle D'Aosta DOP cheese on top.