Delicata Squash Sformato

• 1 large delicata squash (about 3 pounds)
• 1/2 cup creme fraiche, at room temperature
• 1/2 cup shredded Jack cheese
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 egg, beaten
• 1/2 teaspoon freshly grated nutmeg

1. Preheat the oven to 400u0b0F.
2. Cut the squash in half lengthwise, remove the seeds, and pierce a few holes in the skin. Place the squash cut side down in a glass baking dish and roast in the oven until soft, 40 to 45 minutes. The timing may vary, so keep an eye on it. You want a few brown blisters and to be able to pierce it easily with a fork. Set aside and let cool.
3. Put the creme fraiche, Jack cheese, thyme, salt, and pepper in a bowl and stir to combine.
4. Once the squash is cool enough to handle, scoop the flesh away from the skin and put it in a bowl. Add the maple syrup and balsamic vinegar and mash the squash until smooth. Add the cheese mixture and stir to combine. Add the egg and nutmeg, giving the mixture a final stir.
5. Grease an 8 by 8-inch baking dish on all sides and pour in the squash mixture. Turn the oven down to 375u0b0F and bake until brown spots start to show on top, 30 to 40 minutes. Allow it to rest for 10 minutes before serving.

crueme fraueeche, cheese, thyme, salt, freshly ground pepper, maple syrup, balsamic vinegar, egg, nutmeg

Taken from www.epicurious.com/recipes/food/views/delicata-squash-sformato-51120210 (may not work)