At our house, we have squash issues. My beau and I love to stock up on butternut and acorn every fall, but unless we make time to cook with them they stack up like heads on the counter. On a recent Sunday, I decided to have at them. I invented Eggs Tarentaise.
Tarentaise is a sweet, Gruyère-like cheese from Vermont that is much loved at the cheese counter. It’s nutty, bold, and full of caramel notes, which got me thinking it might taste good against roasted squash.
Because it was a Sunday morning, I imagined cracking a fresh egg into each butternut half once it was baked and the seeds scooped clean. With some garlic, fresh thyme, and a pinch of grated nutmeg, this dish came into being.
On a slow morning, this was a lovely way to rise and enjoy some shine. It took a good hour and twenty in the oven, so if you decide to replicate the experience you’ll need to make some coffee and enjoy the Times.
Comté or Gruyère will work in this recipe, but if you can find Tarentaise you’ll be glad you sought it out. This Alpine-style beauty developed a following when it first appeared on the scene in 2008. The original makers at Thistle Hill Farm couldn’t keep up with demand, so they recruited their neighbors at Spring Brook Farm to help.
Now both farms produce this stellar cheese.
On a cheese plate, Tarentaise pairs well with walnuts, fresh or dried fruit, and malty beer, but with eggs and squash, it turns into melted bliss. The smell of this dish baking will raise your loved ones from their beds.
Baked butternut squash halves form a nest for gooey Vermont cheese and soft-centered eggs. Dip garlic toast into the yolks and you’ll have a poached-egg-squash dish that’s sunny to look at and delicious enough to devour for breakfast.