Stuffed squash and cheese (Print Version)
# Ingredients:
01 -
2 red kuri squashes.
02 -
150g bacon bits.
03 -
150g Saint-Nectaire cheese.
04 -
100g cooked chestnuts.
05 -
1 onion.
06 -
200ml heavy cream.
07 -
Olive oil.
08 -
Salt.
09 -
Pepper.
# Instructions:
01 -
Set your oven to 180°C and let it preheat.
02 -
Slice off the tops of the squashes to make lids, then scoop out the seeds with a spoon. Brush the insides with olive oil and sprinkle with salt and pepper.
03 -
Put the squashes and their tops on a baking tray. Pop them in the oven for 20 minutes to start softening them.
04 -
Chop up the onion, then sauté it in a pan with some olive oil. Toss in the bacon and cook until crispy and golden.
05 -
Break up the cooked chestnuts and stir them in. Pour in the heavy cream, then simmer it all gently for a few minutes.
06 -
Cut the Saint-Nectaire into small cubes and add them to the mixture. Stir carefully so the cheese melts nicely and blends into the filling.
07 -
Take the squashes out of the oven and pack them full of the cheesy filling. Put them back into the oven for about 10 more minutes until they're bubbling and golden on top.
# Notes:
01 -
Serve warm and scoop the tender squash flesh with the creamy filling.
02 -
Sprinkle fresh parsley on top if you'd like to decorate.