Butternut Squash And Fresh Tuscan Pecorino

• 2 butternut squash
• 6 tablespoons extra virgin olive oil
• sea salt
• 1/2 pound Pecorino cheese, cut into 1/4 inch thick slices
• 1/2 cup wildflower honey
• 1/4 teaspoon crushed red chile flakes

1. Preheat the oven to 375F.
2. Peel the squash and cut the neck of each squash into 1-inch rounds.
3. Reserve the bottoms of the squash for another use.
4. Drizzle with a little olive oil.
5. Use your fingers to coat every side of the squash rounds with the oil.
6. Season with sea salt.
7. Bake the squash rounds on a baking sheet/tray for 20 to 30 minutes, or until the squash is tender to the touch of a fork.
8. Set aside until cool enough to handle.
9. Lightly oil a baking dish and either layer the slices of cooked squash and cheese au cheval (shingled like fallen dominos) or stack up in towers.
10. Bake for 15 to 20 minutes, or until the cheese is runny and gooey.

butternut squash, extra virgin olive oil, salt, pecorino cheese, wildflower honey, red chile

Taken from www.foodrepublic.com/recipes/butternut-squash-and-fresh-tuscan-pecorino-recipe/ (may not work)