A good squash to use for this is Rugosa, or violin butternut, an Italian heirloom that, unfortunately, is not easy to find. Second to that, use a butternut squash with as long a neck as possible, as that’s the part you’ll be using. You slice it into rounds, then into wedges if you have a really large squash. Another good candidate is a big chunk of Musquée de Provence, which is easy to slice into wedges.
|1||lb. Rugosa squash, neck of butternut squash, or Musquée de Provence|
|~||Olive oil, as needed|
|1||small garlic clove|
|~||Pinch of sea salt|
|1||oz. butter, at room temperature|
|1||oz. Gorgonzola, at room temperature|
|~||Freshly ground pepper|
Related article: Discovering a new squash
This content is from the Deborah Madison collection.
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