Zucca e Fontina Valle d'Aosta DOP: Whole Roasted Squash

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 Alpine peaks and robust cuisine. Made with whole raw milk from cows in the specific geographic region and processed just hours after collection, this Protected Designation of Origin cheese has a milky scent, an unmistakable sweet and delicate taste and a soft, melt-in-your-mouth paste. Its melting characteristics make it the perfect ingredient for this warming dish of whole roasted squash.

Ingredients for 2 people

• 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

How to make Zucca e Fontina Valle d'Aosta DOP

1. Preheat the oven to 300°F. Carefully slice off the top of the squash to make a thin lid. Scoop out the pulp and seeds, creating a hollow. Brush the squash with 1 tbsp of the extra virgin olive oil and season with salt. Replace the lid, place the squash on a baking tray and roast for one hour, until tender.
2. Meanwhile, grate the Fontina Valle d'Aosta DOP and set aside about 1/4 of it for garnish. Cube the bread into 1/2-inch pieces. Once the squash is out of the oven, reduce the heat to 275°F. Toss the cubes with 1 tbsp of the olive oil and toast the bread for about 10-15 minutes, until lightly crispy.
3. While the croutons bake, heat the remaining 1 tbsp extra virgin olive oil and the butter in a sauté pan over medium heat. Sauté the mushrooms and garlic for about 3-4 minutes, until tender. Add the dried cranberries, the Parmigiano Reggiano stock and 3/4 of the grated Fontina. Mix in the pan for about a minute.
4. To plate, place the roasted squash on a plate and remove 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 on top.