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Ингредиенты
- 7 Tbsp. unsalted butter
- 2 x onions cut into fine dice
- 3/4 lb fresh mushrooms thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 3 c. mascarpone
- 3/4 lb Emmentaler grated
- 1/4 lb Parmigiano-Reggiano grated
- 3 whl Large eggs beaten
- 1 1/2 tsp freshly-grated nutmeg
- 8 slc white bread cut into 1" squares
- 2 lrg acorn squash seeds and strings removed, caps reserved
Инструкции
- In a medium saute/fry pan, heat 3 Tbsp. of the butter, add in the onion and mushrooms, and saute/fry till they soften and the onions release their juices. Add in salt and pepper, to taste, and set aside.
- Preheat the oven to 375 degrees. In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, Large eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.
- In a saute/fry pan, heat the remaining butter and toss in the bread cubes, cooking over high heat till they are crisp.
- Place the squash in a baking dish and, using a total of a third of the cheese mix, stuff the bottom of each of the squash. Using a total of half of the bread cubes, place them in even quantities into each of the squash. Top the bread cube layer with more of the cheese mix, then the remaining bread cubes, and the remaining cheese.
- Replace the caps on the squash and roast 1 1/2 hrs in the oven, till the flesh is very soft. Remove from the oven, let cold for a few min and scoop out the cheese and flesh to serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 6 servings | |
| Calories 965 | |
| Calories from Fat 695 | 72% |
| Total Fat 77.59g | 97% |
| Saturated Fat 45.11g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 332mg | 111% |
| Sodium 1052mg | 44% |
| Potassium 609mg | 17% |
| Total Carbs 33.18g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.57g | 6% |
| Protein 36.97g | 59% |
