At our house, we have squash issues. My beau and I love to stock up on butternut and acorn every fall, but unless we make time to cook with them they stack up like heads on the counter. On a recent Sunday, I decided to have at them. I invented Eggs Tarentaise.
Tarentaise from Spring Brook Farm is a sweet, Gruyère-like cheese from Vermont that is much loved at the cheese counter. It’s nutty, bold, and full of caramel notes, which got me thinking it might taste good against roasted squash.
Because it was a Sunday morning, I imagined cracking a fresh egg into each butternut half once it was baked and the seeds scooped clean. With some garlic, fresh thyme, and a pinch of grated nutmeg, this dish came into being.
To check out the recipe, please visit the Di Bruno Blog.
Note: I freelance for Di Bruno Bros. in Philadelphia. Twice a month, I stop by their cheese counter and pick out a cheese to explore. I highlight it here and run the full post on their site. The payment I receive supports my dairy habit.