Ingredients

• 1 large delicata squash (about 3 pounds)
• 1/2 cup crème fraîche, 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

Instructions

1. Preheat the oven to 400°F.
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 crème fraîche, 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 375°F and bake until brown spots start to show on top, 30 to 40 minutes. Allow it to rest for 10 minutes before serving.