Look, I dug through all the sugar and found us some vegetables!
One of my favorite tricks to play on myself during seasons of vegetable apathy is to bury greens (or oranges) under melting pats of butter, generous pours of olive oil, or mountains of melted cheese. This is not a sabotage, a cop-out, or a rejection of salads or carrot sticks. It’s just self-imposed bribery.
Of course vegetables aren’t chores and fat isn’t bad, so my bribery is hardly treachery. Really, making a wild thing taste good is probably smart in the long run.
The vegetables involved in this particular production include a whole acorn squash and two carrots. The cheese? It’s Roth Grand Cru, a nutty, aged cheese from Wisconsin that adds tremendous depth to the vegetables in this dish. The cheese, cured in copper vats as the Swiss alpine tradition dictates, melts beautifully on top and within the rice-and-vegetable bake.
As for the dish itself, you’ve seen a version before. Somewhere between a frittata and a soufflé, this baked casserole centers on vegetables (you already heard about those), eggs, rice, and cheese. No one part overwhelms the others, and the resulting wedges present themselves as viable, yet humble breakfasts, lunches, and dinners.
The dish is as good at room temperature as hot or cold, and though I got into to talking about this as some way to disguise vegatables with cheese, that’s really not that point. The Cheesy Winter Squash Bake is best understood as an elegant hodgepodge, a nutritious and wholesome way to merge the foods we should eat with the ones we really want to–with the result that we remember how great carrots, squash, and their vegetable brethren are. Almost as good as cheese.
This post is sponsored by Roth Cheese, an alpine-style cheese crafted in Wisconsin. All opinions, as usual, are mine. Thanks for supporting BGSK’s sponsors!