Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
Servings: 8
1 acorn squash
1 butternut squash
1 spaghetti squash
1 can (14 oz.) pumpkin
1/4 cup olive oil
Black ground pepper and kosher salt to taste
1 1/2 cups heavy whipping cream
1 1/2 cups pecorino Romano cheese
1 tablespoon allspice
1 cup pecans, pieces
1 1/2 cups brown sugar
Heat oven to 400 F. Cut each squash in half and remove all seeds, rub both sides with olive oil and season with salt and pepper. Place skin side up onto a cookie sheet and roast at 400 F for approximately 40 minutes, or until squash is tender. Remove from the oven and chill squash for about 30 minutes in the refrigerator. Once cooled, skin the squash, mash each one separately and set aside.
(Note: The spaghetti squash will actually pull apart into strands similar to spaghetti.)
Spray an 8x8 square cake pan or casserole dish with nonstick pan spray. Place the mashed spaghetti squash on the bottom layer, then alternate layering the remaining squash with the cream, pecorino cheese and allspice. On the top layer, top with pecans, cream and brown sugar. Cover with foil and cook in a 350 F oven for 30 minutes, remove cover and cook for 5-7 minutes, or until pecans are browned.
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