Winter Squash & Moraine Cheese Spread

I purchased my first winter squash of the season today. And a perfect day for winter squash it turned out to be -- rainy and dismal outside. 

There's no simpler way to warm up a gray, autumn day than to roast something in the oven. Roasting squash is easy and makes your kitchen smell heavenly. This recipe yields a silky smooth, cheesy spread for your favorite crackers or crisped slices of bread. For even more fall flavor, top with fresh sage leaves. 

I used a favorite locally-made Ohio cheese, Moraine from Kokoborrego Cheese Company. You could substitute Gruyere or a similar nutty-flavored, aged cow's milk cheese or experiment with your local favorite.

Happy fall!

Winter Squash & Moraine Cheese Spread

1 small to medium-sized Delicata or Buttercup squash
1 cup Moraine* cheese (or gruyere), finely grated
4 oz cream cheese
Salt and pepper to taste
Cayenne pepper to taste (optional)

Sage leaves for garnish (optional)

Preheat oven to 350'F. 

Carefully cut the squash in half and scrape out seeds using a large spoon. Drizzle squash with olive oil and sprinkle with salt and pepper.

Place squash skin-side up in baking dish and roast for about 35-45 minutes until very soft.

While squash is still warm, scoop out the flesh and blend with the cheese and cream cheese. Add cayenne if you prefer and adjust salt & pepper to taste. 

Reheat in oven until piping hot and serve atop hearty crackers or crisped slices of french bread garnished with a sage leaf.

*Moraine is a nutty, mountain-style cheese produced by Kokoborrego Cheese Company in Mt. Gilead, Ohio. You can find Moraine at The Wine Spot in Cleveland Heights.