Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F).
- Cut off the tops of the potimarrons to create lids and scoop out the seeds.
- Drizzle olive oil inside the potimarrons, season with salt and pepper, and place on a baking tray.
- Bake the potimarrons for 20 minutes to soften slightly.
- Finely chop the onion and sauté it in a pan with olive oil until translucent.
- Add the turkey lardons and cook until crispy.
- Crumble in the chestnuts and pour in the heavy cream; simmer until thickened.
- Cut the Saint-Nectaire cheese into small cubes and stir into the filling until melted.
- Spoon the filling into the partially cooked potimarrons.
- Return to the oven for another 10 minutes until bubbly and golden brown.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 20gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Notes
For a lighter version, substitute turkey lardons with bacon or omit entirely for a vegetarian option. You can also use plant-based cream and alternative cheeses, like goat cheese or brie.
Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven. Avoid freezing the stuffed squashes to maintain texture, but you can freeze the filling separately.
Serve garnished with fresh herbs for a pop of color, and consider pairing with a side salad dressed with balsamic vinaigrette for a complete meal.
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