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Creamy Cheese-Stuffed Squash

Featured in Veggie meals full of flavor.

This recipe gives a cozy twist to Alpine flavors by using squash as the base. The blend of gooey cheese, bacon, and soft squash creates the ultimate comfort meal.
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Maria from tastyhush
Updated on Wed, 12 Mar 2025 14:51:55 GMT
Two halves of squash filled with melted cheese, bacon, and veggies, served on a plate. Pin it
Two halves of squash filled with melted cheese, bacon, and veggies, served on a plate. | Tastyhush.com

This fall-inspired recipe combines the natural sweetness of roasted squash with melted cheese and smoky bacon for a comforting twist on traditional tartiflette. The individual servings baked right in the squash halves make for an impressive presentation that's perfect for entertaining guests.

A Cozy Autumn Comfort Dish

This creative spin on classic tartiflette pairs the subtle sweetness of roasted squash with rich, melted cheese and crispy bacon. Each guest receives their own golden squash bowl filled with creamy, savory ingredients - creating an engaging dining experience that delights both the eyes and taste buds.

Essential Ingredients

  • Squash: 2 small kabocha or acorn squash
  • Shallots: 2, finely diced
  • Butter: 2 tablespoons
  • Bacon: 150g, diced
  • Heavy Cream: 200ml
  • Cheese: 250g Saint-Nectaire or Reblochon
  • Salt & Pepper: To taste

Preparation Method

Prepare the Squash
Thoroughly wash squash, cut in half, remove seeds and place in baking dish.
Create the Filling
Sauté shallots in butter until translucent, then add bacon and cook until crispy.
Assembly
Layer cheese pieces in squash halves, add cream and seasonings. Top with shallot-bacon mixture, remaining cheese and cream.
Baking
Bake at 180°C/350°F for one hour, monitoring to prevent over-browning.

Tips for Success

Select squash of equal size to ensure even cooking. Use well-aged cheese for optimal flavor. For a vegetarian version, substitute sautéed mushrooms for bacon. Serve immediately while cheese is hot and melted.

Un gratin de courge garnie de lardons et d'oignons, avec une citrouille entière et des gousses d'ail en arrière-plan. Pin it
Un gratin de courge garnie de lardons et d'oignons, avec une citrouille entière et des gousses d'ail en arrière-plan. | Tastyhush.com

Storage and Serving

Serve with a crisp green salad for contrast. Leftovers can be refrigerated for up to 2 days in an airtight container. Reheat in the oven to maintain texture.

Frequently Asked Questions

→ Can the squash skin be eaten?
Yes, once cooked, the squash skin gets soft enough to enjoy. Just give it a good wash before cooking, and it adds a nice texture.
→ Can this be made ahead of time?
You can prep the squash and stuffing beforehand, then bake it fresh when ready. The cheese should be melted and gooey when served!
→ What’s the best cheese for this dish?
Try creamy cheeses like Brie or Fontina. You can also go for Gruyère or Cheddar for their melting quality.
→ How to pick the right squash?
Look for squash that’s firm and sounds hollow when tapped. Choose similar sizes to ensure even cooking.
→ What can I serve alongside this meal?
A light green salad pairs perfectly, adding freshness to balance the richness of the main dish.

Cheesy Stuffed Squash

Savory squash loaded with crispy bacon bits and melted cheese, inspired by a classic Alpine dish. A one-dish meal that warms you up!

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 stuffed squash halves)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 250 grams of Saint-Nectaire or Reblochon cheese.
02 20 cl of thick cream.
03 2 small red kuri squashes.
04 A knob of butter.
05 Salt.
06 Smoked bacon pieces, 150 grams.
07 Pepper.
08 2 shallots.

Instructions

Step 01

Wash the red kuri squashes, slice them in half, and scoop out the seeds. Arrange them in a baking dish.

Step 02

Chop up the shallots and sauté them in butter until they look soft and clear. Toss in the bacon bits and cook them until they’re golden.

Step 03

Add cheese and cream at the bottom of the squash halves, then layer the shallots and bacon on top. Finish off with more cheese and cream on top of everything.

Step 04

Pop the dish into the oven at 180°C and bake for about an hour. Keep an eye on it to avoid burning the top.

Notes

  1. Enjoy it hot, straight out of the oven!
  2. The skin of red kuri squash is edible, so no need to peel.

Tools You'll Need

  • Oven.
  • Frying pan.
  • Baking dish.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 35 g
  • Total Carbohydrate: 15 g
  • Protein: 22 g