40 minutes

• 1 Butternut Squash, peeled, seeded, and cubed in small pieces
• 1 Shallot, diced
• 2 oz Hard Salty Alpine Cheese, grated (such as Gruyère)
• 4 Tbsp Butter
• ¼ cup Bread Crumbs
• 1 Tbsp Olive Oil
• Sea Salt and Pepper

Preheat oven to 375 degrees. Bring large pot salted water to boil over high flame. Insert steamer basket and steam squash 12-15 minutes, until completely tender. Meanwhile, in large sauté pan, melt 1 Tbsp butter over medium flame. Add shallots and cook 7 minutes, until translucent. Add remaining butter. When just melted, remove from heat and stir in breadcrumbs until completely combined.

In large mixing bowl, gently toss squash with oil and pinch sea salt and pepper. Place in ovenproof dish and cover with grated cheese. Spoon breadcrumb mixture over top and place in oven 20 minutes, until cheese is melted and breadcrumbs are toasted brown.