Intermediate
This was another experiment gone right! I wanted to start making more squash recipes. I love all of the winter squash, and I know each brings something different to the plate, so I began exploring.
This recipe was inspired by Food and Wine. I adjusted some of the ingredients, and if you see the notes, you have some options to consider; for example, if you can't find Fontina cheese (FYI, Trader Joe's usually has it on hand. You will have to grate it yourself.)
Some of you may not have used a lot of nutmeg in your cooking. I encourage you to give it a try, especially with squash and dark leafy greens. It adds a little something in the background that marries perfectly with the vegetable. My recommendation is to buy whole nutmeg and grate it yourself. They keep forever, and the flavor remains fresh. Use a microplane to grate the nutmeg so it is very fine because it doesn't dissolve into the dish.
I'm also considering a version with a bechamel or white sauce. I think that would be totally yummy, but for now give this a try.
Comments