Mario Batali has lots of appealing weeknight dishes in “Molto Batali: Simple Family Meals,’’ this roasted squash with cheese sauce among them.
3 pounds hubbard squash
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
4 ounces fontina cheese, grated
4 tablespoons grated Parmesan
1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet.
2. Peel and seed the squash. Cut it into 2-inch cubes. In a bowl, toss the squash, oil, rosemary, salt, and pepper. Transfer to the baking sheet. Roast for 45 minutes or until the squash is tender and golden.
3. Meanwhile, in a saucepan, melt the butter. Whisk in the flour until blended. Slowly whisk in the milk, stirring constantly, until the mixture thickens. Add the nutmeg, fontina, 2 tablespoons Parmesan, salt, and pepper.
4. Spoon the fontina sauce onto a large warm platter. Set the pumpkin on top. Sprinkle with black pepper and the remaining 2 tablespoons Parmesan. Adapted from “Molto Batali’’