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
Arla® Havarti Cheese Herbs and Spices, cut into 1/4" cubes
2 tbsp | 30 mL
Tre Stelle® Grated Romano Cheese
salt and pepper to taste
Preheat oven to 375˚F (190˚C).
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.
Makes 2 servings