Eggs Tarentaise in Butternut Squash

I'm crazy about soft-boiled eggs. I eat one just about every morning, which is how I got the idea to bake an egg inside the cavity of a butternut squash with a little bit of Tarentaise. Tarentaise is a sweet, nutty cheese from Spring Brook Hill Farm in Vermont, made by the same folks who produce Redding Raclette. 

Today on the Di Bruno Bros. blog, I write about this cheese and offer a recipe for Eggs Tarentaise. It involves a few steps, but it's a fairly easy and very eye-catching dish. Here are a few photos of the process. To see the recipe, click here.

Twelve Days of Cheesemas

Around the holidays, putting out a cheese or two in the evenings is a festive way to unwind. For my Di Bruno Bros. column this week, I put together twelve pairings for the season. Here is a selection. To read all 12, please visit the Di Bruno Blog.

Day 1: Pears and Stilton instead of a partidge in a pear tree.

Day 2: Chutney and Tarentaise instead of turtle doves.

Day 3: Nut brittle and French Comté Gruyere instead of French hens.

Full disclosure: This is part of a freelance series I write for Di Bruno Bros. Twice a month, I select a cheese and develop a post for their blog. This is how I cover the cost of my dairy habit.