Isn't Thanksgiving the best? It definitely is my favorite holiday because it revolves around food and family. What could be better? I don't know if this dish can top being surrounded by loved ones but it certainly is delicious and comforting. This is another recipe I found via The Chew and would be a great addition to any holiday meal.

The caramelized squash, toasted crunchy seeds, creamy Fontina cheese, and salty Parmesan make this dish a winner in my book. If you haven't finalized your menu I would consider adding this to your table. And if you have, you certainly don't need too limit this recipe to the holidays.

3 lbs butternut squash

1/4 c olive oil

2 tbsp fresh rosemary, chopped

2 tbsp butter

2 tbsp all purpose flour

2 c whole milk

4 oz Fontina cheese, grated

1/2 tsp nutmeg

squash seeds

1 tsp cumin

4 tbsp Parmesan cheese, grated

Peel the butternut squash and reserve seeds. Cut the squash into 2 inch cubes and place in a mixing bowl. Add olive oil, salt, pepper, and rosemary and toss to combine. Put squash pieces into a hot saute pan and roast for approximately 15 minutes, or until golden brown.

Meanwhile, melt butter in a sauce pan. Whisk in flour until blended. Slowly add milk and continue to whisk until the mixture slightly thickens. Add nutmeg, Fontina and 2 tbsp of Parmesan cheese. Season to taste with salt and pepper.

In a small saute pan add the reserved seeds, oil, and cumin. Cook until golden brown and crunchy. Then add to the cooked butternut squash.

To serve, spoon the Fontina mixture onto a warm plate, top with butternut squash, seeds, and the remaining 2 tbsp of Parmesan cheese.