Baked Delacotta Squash with Melted Cheddar Cheese

Chef Tristan Toleno

Riverview Café, Brattleboro, VT

Ingredients:

• 4 Delacotta Squash
• 2 Tbsp butter
• 1 cup extra sharp cheddar cheese, shredded
• 3 Tbsp parsley, chopped

Method:

Cut the squash in half and scoop out (and discard) the seeds.
Steam the squash until the flesh is just cooked through, about 15 minutes.
Brush with butter and sprinkle cheese over the top.
Bake the squash under a broiler until the cheese begins to bubble and brown, about 3 minutes.
Serve over a bed of greens (or as is). Garnish with parsley.
The skin is edible. Serves 4.