An autumn symphony of flavors: the sweetness of the squash embraces a creamy filling of fresh spinach and four selected cheeses, for a refined, enveloping, and irresistible unique dish.
Wash and cut the squashes in half lengthwise. Remove the seeds. Brush with a little oil, salt, and pepper. Place on a baking sheet with the cut side up and bake in a static oven at 190°C for 25 minutes.
In a pan, heat a little oil with the garlic. Add the fresh spinach, let it wilt, and lightly salt. Remove the garlic and coarsely chop the spinach.
In a mixer, blend the cooled spinach with the Caciotta Mista Cremosa cut into small cubes, the Fontina diced, the crumbled Erborinato Ramato di Pecora, and half of the Parmigiano. Add a grating of nutmeg, adjust salt and pepper.
When the squash is partially cooked, gently scoop out some of the flesh, leaving a border about 1 cm thick. Mash the flesh and add it to the cheese and spinach filling.
Fill the squash halves with the filling. Sprinkle with the remaining Parmigiano and a drizzle of oil. Bake again at 190°C for 15-20 minutes until the surface is golden and bubbly.
Let it cool slightly, then serve directly in the squash. You can add a grind of pepper and some extra shavings of Erborinato for serving.
Slice for a "wow" presentation, showing the cheesy layers, and pair with purissima di pere.
In the refrigerator, in an airtight container, for up to 2 days. Also excellent reheated.
Requires just a bit of skill, but the visual effect is guaranteed.
Italia, Sicilia
| Energy (kcal) | 98.27 |
| Carbohydrates (g) | 3.16 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 6.98 |
| of which Saturates (g) | 3.13 |
| Protein (g) | 5.6 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.11 |
