A recipe by Julie Van Rosendaal
Preheat the oven to 425˚F.
Cut the squash in half lengthwise and scoop out the seeds. Place them on a parchment-lined sheet, drizzle with oil and sprinkle with salt. Bake for 20-30 minutes, until tender.
Meanwhile, toss the grated cheese with the flour.
Warm the wine, beer, cider or milk in a medium saucepan and when it comes to a simmer, add the grated cheese a handful at a time, stirring until the cheese melts after each addition.
Spoon into the roasted squash halves, turn the oven to broil and return the pan to the oven for 2-4 minutes, until the cheese is bubbly and golden on top.
Serve each squash half as a main course, or cut them in half (the cheese will ooze out) to serve as a side.