FRIJE

Name: POTIMARRON WITH TOMME DE SAVOIE CHEESE
Prep time: 20 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 6 small red kuri squash; 10 cl of olive oil; 1 stalk of thyme; 600 g of tomme de Savoie; 25 cl of chicken broth; 20 cl of heavy cream

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POTIMARRON WITH TOMME DE SAVOIE CHEESE

Course: Main course

Preparation time: 20 minutes

Cooking time: 45 minutes

Cost per serving: 3,66 €

Energy: 1003 kcal / serving

Instructions

1. Cut off the tops of the potimarrons, then hollow them out to remove all the seeds. Preheat the oven to 200°C (400°F). Place the potimarrons on a baking sheet, drizzle with oil, season them. Sprinkle thyme on top and bake for 30 minutes. Then cover with aluminum foil and finish cooking for 15 minutes at 180°C (350°F).
2. Remove the rind from the cheese during this time, cut it into small pieces. Bring the chicken broth to a boil. Add the cream and let it reduce slightly, season with plenty of pepper. Add the cheese and melt over low heat while stirring often.
3. Remove the potimarrons from the oven and place one on each plate. Pour the Tomme de Savoie cheese mixture into the center of each one and serve immediately.