This was an amazing recipe with such wonderful ingredients.
I prepared half the recipe and that was more than enough for two meals for two people. I served it with a mixed green salad that was a perfect accompaniment.
The onions cooked with the garlic and herbs in the stock gave it such a delightful flavor. I layered the squash and the bread, adding the onion mix with the stock and topping it with Fontina cheese.
Since I had prepared Mardi’s bread recipe from her new book ” in the French kitchen with kids” the day before, I decided to use the second loaf in this recipe. I know David suggests sourdough bread, but since it is a hearty type bread it worked beautifully, and was so delicious.
The final addition of the Fontina and Parmesan cheeses spread on top made this all come together.
An absolutely delightful meal for a cold winter dinner.