Arla Dofino® Havarti Filled Acorn Squash
The wonderfully sharp taste of Romano is the crowning glory of this uniquely presented stuffed squash.
Prep Time:0 minutes Ready In:
Serves:
Makes 2 servings
Ingredients:
2 small acorn squash 2 tbsp | 30 mL olive oil 2 tbsp | 30 mL butter 1 large shallot, peeled and finely chopped 1 apple, finely chopped 1/4 cup | 50 mL celery, finely chopped 1 tsp | 5 mL dried sage 1/2 tsp | 2 mL dried oregano 2/3 cup | 150 mL fresh breadcrumbs 1 pkg | 200 g Dofino® Havarti Cheese Herbs and Spices, cut into 1/4” cubes 2 tbsp | 30 mL Tre Stelle® Grated Romano Cheese salt and pepper to taste
Instructions:
Preheat oven to 375ºF (190ºC). Cut squash in half and remove seeds. Drizzle the inside of each with olive oil and place cut-side down on a cookie sheet. Bake for 30 minutes or until soft. In a small skillet add butter, shallot, apple, celery, sage and oregano; cook on medium heat until softened. Remove from heat and place in a medium bowl to cool. Remove squash from oven. Using a spoon, scrape the insides of each squash, leaving approximately a 1/2” rim in each. Combine squash scrapings, vegetable/herb mixture, salt and pepper to taste; stir to combine. Stir in breadcrumbs and Havarti Cheese. Re-stuff squash halves with mixture and sprinkle with Romano Cheese. Bake for 15 minutes.
