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Butternut Squash with Mozzarella and Parmesan Fricos

Prep Time
30 min

Cook Time
40 min



Cuisine Type

Cheese Types

 Butternut Squash with Mozzarella and Parmesan Fricos

Recipe Description

Great recipe for butternut squash with Mozzarella String Cheese and Parmesan Fricos.


  • 2 butternut squash (about 2 pounds), peeled and sliced into 1/2-inch thick rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1(15-ounce) can tomato puree
  • Pinch each of cinnamon, cloves and nutmeg
  • 1 package (6 ounces) Burnett Dairy Mozzarella String Cheese cut in 3-inch pieces
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh basil, chopped
  • 8 tablespoons Wisconsin Aged Parmesan Cheese shredded
  • 1 cup baby arugula leaves for garnish


Squash: Preheat oven to 375°F. Lay squash rounds in single layer on baking sheet pan lined with parchment paper. Drizzle olive oil over squash; sprinkle with salt, sugar and pepper. Add water to just cover bottom of pan. Bake 25 to 30 minutes or until fork-tender.

Tomato Sauce: Heat olive oil in nonstick small pan. Add garlic; cook 30 seconds. Add tomatoes and spices. Cook on low heat for 30 to 45 minutes or until slightly thickened. Stir in Mozzarella; let sit on low until cheese softens.. Stir in mint and basil. Set aside.

Fricos: Preheat oven to 400°F. Line sheet pan with parchment paper and spray with cooking spray. For each frico, place 2 tablespoons of cheese 5 inches apart on pan. Spread each to form 3-inch circles. Bake 10 minutes or until golden brown. Remove from oven and cool. Crumble.

Final Preparation: Preheat oven to 375°F. Place squash in 13x9-inch baking dish, 4 individual casseroles or 6 small ramekins. Heat in oven 5 minutes or until hot. Top with cheesy tomato sauce, arugula and crumbled fricos.

Recipe and Photo: © 2015 Wisconsin Milk Marketing Board, Inc.

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