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Acorn Squash Stuffed With Love - {Zucca Al Forno}
7 Tbs unsalted butter
2 onions, cut into fine dice
3/4 lb fresh mushrooms, thinly
  sliced
Salt, to taste
Freshly-ground black pepper, to
  taste
3 cups mascarpone
3/4 lb Emmentaler, grated
1/4 lb Parmigiano-Reggiano, grated
3 whole eggs, beaten
1 1/2 tsp freshly-grated nutmeg
8 slices white bread, cut into 1"
  squares
2 large acorn squash, seeds and
  strings
removed, caps reserved

Directions
1 In a medium saute pan, heat 3 tablespoons of the
   butter, add the onion and mushrooms, and saute until they soften and
   the onions release their juices. Add salt and pepper, to taste, and
   set aside.
2 Preheat the oven to 375 degrees. In a large bowl,
   combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and
   nutmeg, and stir well. Season with salt and pepper and stir in the
   onions and mushrooms.

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3 In a saute pan, melt the remaining butter and toss in
   the bread cubes, cooking over high heat until they are crisp.
4 Place the squash in a baking dish and, using a total
   of a third of the cheese mixture, stuff the bottom of each of the
   squash. Using a total of half of the bread cubes, place them in even
   quantities into each of the squash. Top the bread cube layer with
   more of the cheese mixture, then the remaining bread cubes, and the
   remaining cheese.
5 Replace the caps on the squash and roast 1 1/2 hours
   in the oven, until the flesh is very soft. Remove from the oven, let
   cool for a few minutes and scoop out the cheese and flesh to serve.
6 This recipe yields 6 to 8 servings.