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Roasted squash with Rayon d’Or

4 to 6 portions


  • 1.5 l (6 cups) butternut squash, cubed
  • 4 shallots, quartered
  • 60 ml (¼ cup) melted butter
  • Salt and freshly ground pepper
  • 60 ml (¼ cup) mayonnaise
  • 60 ml (¼ cup) sour cream
  • 2 cloves garlic, chopped
  • 80 ml (⅓ cup) fresh cilantro, chopped
  • 115 g (4 oz.) Rayon d’Or cheese, grated
  • Lime wedges, optional


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  • Preheat oven to 210°C (425°F). Place the squash cubes and shallots in a large baking dish. Coat with melted butter. Season with salt and pepper and stir well before spreading the vegetables in the dish. Bake for 30 minutes, stirring occasionally.
  • In a large bowl, mix the mayonnaise, sour cream, garlic and cilantro. Season with salt and pepper.
  • When the squash cubes are tender and browned, transfer to the bowl and stir. Top with cheese and let melt for 2 minutes. Stir again and serve with lime if desired.



  • Roasted squash with Rayon d’Or will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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