FRIJE

Name: Stuffed Red Kuri Squash with Reblochon Cheese and Lardons
Prep time: 15 min
Cook time: 90 min
Yield: 4 servings
Ingredients: 4 small red kuri squash; 1 Reblochon; 200 g of bacon; 1 liquid fresh cream; 8 medium garlic clove; 2 medium onion

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Stuffed Red Kuri Squash with Reblochon Cheese and Lardons

Warm up your winter evenings with this stuffed butternut squash dish inspired by tartiflette, a rich and creamy dish where the sweetness of the squash and cheese blend perfectly

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 90 minutes

Cost per serving: 4,34 €

Energy: 1102 kcal / serving

Instructions

1. Trim the bottom so they are flat and cut the top about 2/3 cm to be able to open it.
2. Remove the seeds inside and scoop out some of the flesh if too full.
3. Slice the bacon and cook the lardons in a pan.
4. Chop the garlic and onion, then cook them in the pan deglazing with the lardons to recover the juices.
5. Cut half a reblochon into pieces and add the lardons. Personally, I put reblochon at the bottom, then lardons, and reblochon again.
6. Put the top of the red kuri squash back on and bake for 1 hour 30 minutes.
7. Technical tip: you must completely cut off the stem of the red kuri squash. Otherwise, it will burn during cooking and could be very dangerous.