Roasted Sweet Dumpling Squash with Fontina & Cranberries

What you'll need to serve two:

Sweet dumpling squash, 1 medium

Fontina Cheese, grated, 3/4 cup 

Cranberries, dried, 1/3 cup

Nutmeg, ground, 1/2 T 

Walnuts, whole, about 12 

Butter, 1 tsp

To Create: 

Cut squash in half. Scoop out seeds with a fork. Place squash face down on baking sheet. Roast for 30 minutes on 400 degrees. When squash is done, remove and scoop out the middle into a medium sized mixing bowl. Make sure you wear oven mitts when you do this as the squash will be very hot! To the same mixing bowl, add Fontina cheese, cranberries, butter, and nutmeg. Mix together. Scoop out mixture evenly back into the two halves of squash. Place walnuts on top. Bake for about 6 minutes (still on 400 degrees) or until cheese melts. When done, sprinkle with nutmeg and serve.