# Components:
→ Squash
01 - 2 medium acorn or butternut squash, halved and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Roasted Garlic
05 - 1 whole head garlic
06 - 1 tablespoon olive oil
07 - Pinch of salt
→ Alfredo Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/2 cup shredded fontina cheese
15 - 1/4 cup crumbled Gorgonzola or blue cheese
16 - 1/2 teaspoon freshly ground black pepper
17 - 1/4 teaspoon nutmeg
18 - Salt to taste
→ Garnish (optional)
19 - 2 tablespoons chopped fresh parsley
20 - Extra grated Parmesan
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush squash halves with olive oil and season with kosher salt and black pepper. Place cut-side down on the prepared sheet.
03 - Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap tightly in aluminum foil.
04 - Roast squash and garlic for 40 to 45 minutes until squash is fork-tender and garlic is golden and soft. Remove from oven and set aside.
05 - While roasting, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
06 - Gradually whisk in whole milk and heavy cream. Stir constantly until slightly thickened, about 3 to 4 minutes.
07 - Squeeze roasted garlic cloves from their skins, mash, and whisk into the sauce.
08 - Add Parmesan, mozzarella, fontina, and Gorgonzola cheeses. Stir until melted and smooth. Season sauce with black pepper, nutmeg, and salt to taste. Remove from heat.
09 - Carefully flip squash halves right-side up. If necessary, scoop out some flesh to enlarge the cavity and reserve any excess for another use.
10 - Spoon Alfredo cheese sauce into each squash half.
11 - Return stuffed squash to oven and bake for 10 to 12 minutes until sauce is bubbling and golden.
12 - Sprinkle with chopped parsley and extra Parmesan before serving.
