Recipes: Baked Winter Squash with Hollander

Baked Winter Squash with Hollander

A veggie vehicle for some melted delight
  • Baked Winter Squash with Hollander
  • Baked Winter Squash with Hollander
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

Directions

  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. Sprinkle the salt and brown sugar over the squash. Place the tops back onto the squash
  5. Cover the dish with tin foil and bake until the squash is just cooked through, about 20 minutes.
  6. 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.
  7. Crush the Roka crispies up and add the parsley, then reserve.
  8. Once the cheese has melted, garnish with the crispy mixture.

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