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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.

Ingredients for servings

  • 4 small red kuri squash
  • 1 Reblochon
  • 200 g of bacon
  • 1 liquid fresh cream
  • 8 medium garlic clove
  • 2 medium onion

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    1102 kcal
    55 %
  • Fat
    60,28 g
    86 %
  • of which saturated
    37,36 g
    187 %
  • Carbohydrates
    37,49 g
    14 %
  • of which sugar
    ?
    ?
  • Protein
    41,13 g
    82 %
  • Fibers
    12,62 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference