Zucca e Fontina Valle D'Aosta DOP (Whole Roasted Squash and Fontina Recipe)

Zucca e Fontina Valle D'Aosta DOP (Whole Roasted Squash and Fontina Recipe)
  • coursePrimo piatto
  • difficultyMedium
  • preparation time1.5 hours

Nothing says "cozy" like roasted seasonal vegetables and melty Fontina Valle D'Aosta DOP cheese. This recipe from our chefs combines the best of winter's ingredients for a warming one-plate meal of savory stuffed squash.

Fontina Valle D'Aosta DOP is an iconic product of the Valle d'Aosta, a scenic region in northwestern Italy, known for its iconic Alpine peaks and robust cuisine. One of the most famous cheeses from the region, it is made with whole and raw milk from cows in the specific geographic region, processed just hours after it has been collected. A Protected Designation of Origin product (brush up on your Italian certifications here), the resulting cheese is characterized by its milky scent, unmistakable sweet and delicate taste, and soft melt-in-your-mouth paste. Fontina Valle D'Aosta DOP is known for its melting characteristics, making it the perfect ingredient for this warming dish.

Zucca e Fontina Valle D'Aosta DOP (Whole Roasted Squash with Fontina)
Recipe courtesy of Eataly

Yield: 2 servings

1 pound Sweet Dumpling squash, roasted
6 ounces Fontina Valle D'Aosta DOP, grated
1/2 teaspoon extra virgin olive oil
2 ounces cremini mushrooms, sliced
1 garlic clove, sliced
1 1/2 tablespoons butter
2 slices Otto Tondo bread, cubed
1 teaspoon dried cranberries
1/2 cup Parmigiano Reggiano stock
1/2 teaspoon salt

Pre-heat your oven to 300°F. Carefully slice off the top of the squash so that you have a thin lid with the top piece. Scoop out the pulp and seeds, creating a hollow. Season the squash with extra virgin olive oil and salt. Replacing the top piece, place the squash on a baking tray and roast the whole sweet dumpling squash for one hour until tender.

Meanwhile, grate the Fontina Valle D'Aosta DOP cheese, and set aside about 1/4 of it to use as garnish at the end.

Cube the Otto Tondo bread into 1/2-inch size pieces. Once your squash is out of the oven, reduce the heat to 275°F. Toss the cubes in a bit of olive oil, and toast the bread until lightly crispy, about 10-15 minutes.

In a sauté pan, heat the extra virgin olive oil over medium heat. Sauté the mushrooms and garlic until soft, then add the butter to melt. Once melted, add the dried cranberries, Parmigiano Reggiano stock, and 3/4 of the grated Fontina DOP cheese. Mix to combine for about a minute in the pan.

To plate, place the roasted squash on a plate, removing the top piece with the stem. Carefully pour the vegetable and cheese mixture into the squash, along with the Otto Tondo croutons. Sprinkle the remaining Fontina DOP cheese on top, allowing it to melt.

Buon appetito!

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