INGREDIENTS
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1 (3-lb.) butternut squash
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1 (3-lb.) spaghetti squash
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2 tablespoons butter, melted
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1 cup firmly packed light brown sugar, divided
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3 cups whipping cream
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5 large Yukon gold potatoes (about 2 1/2 lb.)
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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4 cups (16 oz.) freshly shredded fontina cheese*
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Garnish: fresh rosemary sprigs
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