1 large butternut squash
2 tablespoons olive oil
1 teaspoon pepper
1 teaspoon salt
1 garlic cloves, chopped
3 tablespoons creme fraiche
1 1/2 cups Gruyere or Swiss Cheese
1/2 cup pistachios, for garnish
1.) Preheat oven to 400 degrees.
2.) Peel butternut squash, then cut in half and remove the seeds. Drizzle with olive oil, pepper, salt and place on baking sheet. Bake for 50 minutes, until squash is tender. Remove from oven and let cool.
3.) Mix garlic, creme fraiche, 1 cup of Gruyere and cooled butternut squash until well blended. Place in Cast Iron skillet and top with remaining Gruyere cheese and pistachios. Bake additional 5-7 minutes or until cheese is melted.
4.) Serve with a glass of Ferrante’s Gewurztraminer and some fresh baguettes!