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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 large delicata squash (about 3 pounds)
- 1/2 cup creme fraiche, at room temperature
- 1/2 cup shredded Jack cheese
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 egg, beaten
- 1/2 teaspoon freshly grated nutmeg
Method
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise, remove the seeds, and pierce a few holes in the skin. Place the squash cut side down in a glass baking dish and roast in the oven until soft, 40 to 45 minutes. The timing may vary, so keep an eye on it. You want a few brown blisters and to be able to pierce it easily with a fork. Set aside and let cool.
- Put the creme fraiche, Jack cheese, thyme, salt, and pepper in a bowl and stir to combine.
- Once the squash is cool enough to handle, scoop the flesh away from the skin and put it in a bowl. Add the maple syrup and balsamic vinegar and mash the squash until smooth. Add the cheese mixture and stir to combine. Add the egg and nutmeg, giving the mixture a final stir.
- Grease an 8 by 8-inch baking dish on all sides and pour in the squash mixture. Turn the oven down to 375°F and bake until brown spots start to show on top, 30 to 40 minutes. Allow it to rest for 10 minutes before serving.
