Butternut squash stuffed in the oven (bacon and cheese)

For a change from quiche or pie!

Butternut butter stuffed with bacon and onions recipe

It’s a fall and winter recipe but you can still find butternuts in March and April. A recipe that can be adapted as you wish: with or without cheese, without bacon for a vegetarian dish…

INGREDIENTS (for 4 to 5 people):

1 butternut
2 onions
200gr of bacon
grated cheese or any other cheese
2 tbsp crème fraîche
parsley (or other herb)
salt and pepper

THE RECIPE:

Preheat the oven th. 6 or 180°
Cut the butternut in half and remove the seeds
Hollow out the butternut and remove the flesh, leaving about 1cm all around
Peel 2 onions and slice them. Fry them gently in a frying pan with a little fat. Add the bacon.
Once the onions and bacon have browned, add them to the butternut meat cut into small pieces
Add 2 tablespoons of crème fraîche, a little grated cheese and chopped herbs such as parsley
Season with salt (unless smoked bacon) and pepper
Fill the butternut halves with the mixture. Drizzle with a flounder of olive oil and slide into the oven for about 30 to 40 minutes

TRICKS:

1 – You can replace the onions with shallots and the bacon with small pieces of ham
2 – This recipe is delicious with parmesan, gruyere (or emmenthal) or goat cheese
3 – Serve with a green salad