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Fall in my little corner of France means it's stuffed squash season. This dish brings countryside flavors together with farm-fresh Saint-Nectaire cheese that pairs wonderfully with chestnuts and bacon bits. I often cook this when my folks come over for weekend dinners. The smell coming from the oven takes me back to family meals when I was a kid. It's truly comfort food that warms both your heart and belly.
A dish that brings countryside aromas alive
I always fall for the sweet flesh of the red kuri squash that gets so tender while cooking. When it meets the slowly melting Saint-Nectaire and those crispy bacon bits, it's pure joy on a plate. And don't forget the chestnuts with their subtle sweetness. The way it looks always impresses everyone at my dinner table.
My Sunday market haul
- Red kuri squash: 2 bright orange beauties from my local farmer
- Bacon bits: 150g from my favorite butcher shop
- Saint-Nectaire: 150g of creamy farmhouse cheese
- Chestnuts: 100g pre-cooked to save time
- Onion: A nice yellow Cévennes variety
- Heavy cream: 20cl from the nearby farm
- Olive oil: My small stash from Provence
- Salt and pepper: Freshly ground, of course
My simple kitchen walkthrough
- The squash prep
- I heat my oven to 180°C. I cut my squash like little pots, scoop them out and brush them with olive oil. A twist of pepper mill, a pinch of salt, and into the oven for 20 minutes they go.
- The tasty filling
- I sauté my onion in my favorite pot then toss in the bacon bits until golden. The chestnuts join the party with the cream. I let everything simmer gently.
- The cheese that makes it special
- I add diced Saint-Nectaire into my still-warm mixture. It melts slowly and coats all the ingredients.
- Putting it all together
- I fill my squash generously with this heavenly stuffing and put them back in the oven for 10 minutes to get a nice crust.
- Serving time
- I bring my hot stuffed squash to the table with a few fresh parsley leaves.
The tiny touch that transforms everything
This dish is my autumn treasure. The squash is packed with good vitamins, chestnuts bring their energy, and with cheese, we've got a complete meal. Plus the cooking is straightforward even though the result looks fancy. It's the kind of food that makes me love cooking with the seasons.
Ready to eat
I always serve my stuffed squash with fresh corn salad greens and slightly toasted country bread. For special evenings, I open a bottle of white Sancerre. The wine's freshness works wonders with the creamy dish.
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My cooking tricks
A tip I've learned over time is rubbing the inside of the squash with a garlic clove before cooking. It adds a subtle taste that's really yummy. Sometimes I switch cheeses depending on my mood—Reblochon or Mont d'Or can be just as delicious.
Frequently Asked Questions
- → How do I pick the right squashes?
- Go for medium-sized, evenly weighted squashes. They should feel firm, have smooth skin, and look fresh with vibrant color.
- → Can I prep this ahead of time?
- Sure! Pre-bake the squashes and prep the filling early. Finish assembling and bake right before eating for the best taste.
- → How do I know if they’re cooked enough?
- The flesh should be soft when poked with a knife. It needs to be tender but still hold shape for stuffing.
- → Can I swap the cheese?
- Absolutely! Try semi-soft cheeses like Reblochon or Morbier. Anything melty works well.
- → What can I do with squash seeds?
- Rinse, dry, and toast them with a splash of oil and salt. They make a crunchy snack or topping.