This creamy and flavourful vegetarian casserole made with local Ontario Ricotta and Asiago cheese is perfect on a cold winter’s night with a green salad and crusty bread. The nutty undertones and the blast of cheesy goodness will satisfy anyone's palate and make for a seasonal meal to lift spirits and warm hearts.
While Ontario is known as the Cheddar cheese capital of Canada, fine cheesemakers like Thornloe Cheese (Thornloe, Ontario), Quality Cheese Inc. (Vaughan, Ontario) and International Cheese Co Ltd. (Toronto, Ontario) are expanding the province's cheese story, crafting beautiful and award-winning local versions of cheeses loved around the world like Asiago, burrata, blue and other fine artisan and Italian-style cheeses.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss together squash, parsley, butter, garlic, salt and pepper to coat
Spread onto prepared pan. Roast for about 25 minutes or until tender.
Remove from oven and sprinkle with Asiago cheese. Transfer squash mixture into casserole dish. Dollop ricotta all over squash.
Topping: In a bowl, combine breadcrumbs, hazelnuts and parsley. Drizzle with butter and toss to coat. Sprinkle all over squash mixture.
Return to oven for 15 minutes or until golden.
Make-ahead: Before baking, cover and refrigerate for up to 1 day. Reheat covered with foil in 350 F (180 C) oven for 30 minutes. Uncover and bake for about 15 minutes or until golden and heated through.