Recipes: Baked Winter Squash with Hollander
Baked Winter Squash with Hollander
A veggie vehicle for some melted delight
Easy, cheesy, and delicious—this quick fix takes one of our favorite winter vegetables and bakes it with a healthy serving of sweet, sheep’s milk Hollander. It’s a dish that’s as savory as it is spoonable.
Baked Winter Squash with Hollander
A veggie vehicle for some melted delight - Prep Time : 10 min.
- Cook Time : 40 min.
- Total Time : 50 min.
- Serves 1
Ingredients
- Acorn Squash
- 1/2 lb. Murray's Hollander, diced
- 1 sprig Sage
- 1/2 bunch Thyme
- 3 tbsp. Brown Sugar
- 4 tbsp. Butter
- 2 tsp. Kosher Salt
- 1 cup Water
- 1 package (2.46 oz.) Roka Gouda Cheese Crispies
- 1 tsp. Fresh or Dried Parsley
Directions
- Preheat the oven to 350F.
- Cut a small part of the bottom of the acorn squash off so that the squash stands up on its own. Then cut the tops off of the squash and, using a spoon, remove all of the seeds from the squash.
- Place the squash into an oven proof casserole dish. Add the water and 2 tablespoons of butter to the dish. Place the remaining tablespoons of butter and divided thyme and sage into each squash.
- Sprinkle the salt and brown sugar over the squash. Place the tops back onto the squash
- Cover the dish with tin foil and bake until the squash is just cooked through, about 20 minutes.
- When the squash is cooked, spoon out ¾ of the butter and remove herbs from the squash. Put the diced cheese into the squash cavities, then place back in the oven to melt the cheese, about another 10 minutes.
- Crush the Roka crispies up and add the parsley, then reserve.
- Once the cheese has melted, garnish with the crispy mixture.
