Arla® Havarti Filled Acorn Squash

The wonderfully sharp taste of Romano is the crowning glory of this uniquely presented stuffed squash.

2 small acorn squash

2 tbsp | 30 mL
olive oil

2 tbsp | 30 mL

1 large shallot, peeled and finely chopped

1 apple, finely chopped

1/4 cup | 50 mL
celery, finely chopped

1 tsp | 5 mL
dried sage

1/2 tsp | 2 mL
dried oregano

2/3 cup | 150 mL
fresh breadcrumbs

1 pkg | 200 g
Arla® Havarti Cheese Herbs and Spices, cut into 1/4" cubes

2 tbsp | 30 mL

Tre Stelle® Grated Romano Cheese

salt and pepper to taste


Preheat oven to 375˚F (190˚C).

Cut squash in half and remove seeds. Drizzle the inside of each with olive oil and place cut-side down on a cookie sheet. Bake for 30 minutes or until soft.

In a small skillet add butter, shallot, apple, celery, sage and oregano; cook on medium heat until softened. Remove from heat and place in a medium bowl to cool.

Remove squash from oven. Using a spoon, scrape the insides of each squash, leaving approximately a 1/2” rim in each. Combine squash scrapings, vegetable/herb mixture, salt and pepper to taste; stir to combine. Stir in breadcrumbs and Havarti Cheese. Re-stuff squash halves with mixture and sprinkle with Romano Cheese. Bake for 15 minutes.

Makes 2 servings