Acorn Squash Gratineed with Montasio

Yield: 4 servings

Acorn Squash Gratineed with Montasio


  • 4 small acorn squash (about 1 pound each)
  • 1 cup coarsely grated Montasio cheese
  • 2 tablespoons hazelnuts
  • 2 tablespoons fresh bread crumbs
  • 1/2 teaspoon extra virgin olive oil
  • 1 large leek
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400ºF.
  2. Coat a rimmed baking sheet with cooking spray.
  3. Cut a 1 1/2-inch slice from the stem end on each squash.
  4. With a spoon, scoop out and discard seeds and fibers from tops and bottoms of squashes.
  5. Place tops and bottoms of squashes, cut sides down, on the baking sheet and roast until tender, about 35 minutes.
  6. Meanwhile, make topping: Finely chop 1/4 cup cheese and the hazelnuts; transfer to a small dish and stir in the bread crumbs and oil; set aside.
  7. Cut the leek in half lengthwise and clean thoroughly.
  8. Thinly slice leek crosswise (about 1/2 cup).
  9. Melt butter over medium heat in a medium skillet; sauté leek until tender, about 8 minutes.
  10. Place squash bottoms, cut sides up, in a shallow baking dish.
  11. Scrape squash from tops into skillet with leek; mix well and season with thyme and pepper.
  12. Fold in the remaining 3/4 cup cheese and divide squash mixture among squash bottoms.
  13. Divide topping over squash and bake 10 minutes, until cheese has melted and nuts and crumbs are golden brown.

Return to recipes

See how Chef Fabio Viviani cooks with Legends from Europe.

Learn More

© 2015 All Rights Reserved