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Roasted hubbard squash with fontina sauce

(Quentin Bacon)
November 9, 2011

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Serves 8

Mario Batali has lots of appealing weeknight dishes in “Molto Batali: Simple Family Meals,’’ this roasted squash with cheese sauce among them.

3  pounds hubbard squash 

1/4  cup olive oil 

2  tablespoons chopped fresh rosemary 

 Salt and pepper, to taste 

2  tablespoons butter 

2  tablespoons flour 

2  cups whole milk 

1/2  teaspoon freshly grated nutmeg 

4  ounces fontina cheese, grated 

4  tablespoons grated Parmesan 

1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet.

2. Peel and seed the squash. Cut it into 2-inch cubes. In a bowl, toss the squash, oil, rosemary, salt, and pepper. Transfer to the baking sheet. Roast for 45 minutes or until the squash is tender and golden.

3. Meanwhile, in a saucepan, melt the butter. Whisk in the flour until blended. Slowly whisk in the milk, stirring constantly, until the mixture thickens. Add the nutmeg, fontina, 2 tablespoons Parmesan, salt, and pepper.

4. Spoon the fontina sauce onto a large warm platter. Set the pumpkin on top. Sprinkle with black pepper and the remaining 2 tablespoons Parmesan. Adapted from “Molto Batali’’