1 small butternut squash

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

With the rack in the middle position, preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Place on the baking sheet, cut side down. Roast for about 45 minutes or until the squash is tender when pierced with the tip of a knife. Let cool.

Remove the flesh with a spoon and mash coarsely. You’ll need about 1 cup (250 ml) of puréed squash. Keep the remaining squash for another recipe, or freeze.

In a small microwave-safe bowl, combine the puréed squash and cheese. Season with salt and pepper.

Heat for a few seconds at a time to melt the cheese. Mix thoroughly. Adjust the seasoning. Let cool.

Serve 1 to 2 tsp (5 to 10 ml) of purée per hors-d”oeuvre on a cracker, a slice of cucumber or toasted bread. To taste, garnish with Peperonata (see recipe below), Gremolata (see recipe below) or simply a "julienne" of cured sausage, sour cream or fresh herbs.

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