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Fall in my little corner of France means it's time for stuffed red kuri squash. This dish brings countryside flavors to life with farmhouse Saint-Nectaire cheese that pairs wonderfully with chestnuts and bacon bits. I often whip this up when mom and dad come over for dinner on weekends. The aroma from my oven takes me back to family meals when I was a kid. It's truly a dish that warms both your soul and your belly.
A heartwarming countryside treat
I always fall for the sweet flesh of red kuri squash that gets so soft when cooked. When it meets the slowly melting Saint-Nectaire and crispy bacon pieces, it's pure joy on a plate. And don't forget those chestnuts adding their gentle sweetness. This dish never fails to impress when I've got friends around my table.
Sunday market shopping list
- Red kuri squash: 2 bright orange beauties from my local farmer
- Bacon bits: 150g from my favorite butcher
- Saint-Nectaire: 150g of creamy farmhouse cheese
- Chestnuts: 100g pre-cooked to save time
- Onion: A nice yellow Cévennes variety
- Heavy cream: 20cl from the nearby farm
- Olive oil: My special stash from Provence
- Salt and pepper: Freshly ground, of course
Easy kitchen steps
- Preparing the squash
- I warm my oven to 180°C. I cut my squash like little pots, empty them out and brush with olive oil. A twist of pepper mill, a pinch of salt and into the oven for 20 minutes they go.
- The tasty filling
- I cook my onion in my favorite pot then throw in bacon bits until golden. The chestnuts join the party with cream. I let everything simmer gently.
- The cheese magic
- I toss diced Saint-Nectaire into my warm mixture. It melts slowly and coats all ingredients beautifully.
- Putting it together
- I fill my squash generously with this heavenly stuffing and put them back in the oven for 10 minutes until golden.
- Serving up
- I bring my hot stuffed squash to the table with a few leaves of fresh parsley.
The game-changing touch
This dish is my autumn gem. The squash is packed with good vitamins, chestnuts bring energy, and with cheese we've got a complete meal. Plus, it's easy to make even though it looks fancy when done. It's dishes like this that make me love cooking with the seasons.
Ready to eat
I always serve my stuffed squash with fresh lamb's lettuce and slightly toasted country bread. For special evenings, I open a bottle of white Sancerre. The wine's crispness works wonders with the dish's creaminess.
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My cooking tricks
Something I've learned over time is to rub the inside of the squash with a garlic clove before cooking. It adds a subtle taste that's really yummy. Sometimes I switch up the cheese based on what I'm in the mood for – Reblochon or Mont d'Or work just as well.
Frequently Asked Questions
- → How do I pick good squash?
- Go for medium-sized squash with even weight for better cooking. They should feel firm, with no soft spots or dull skin.
- → Can this dish be prepped early?
- Sure! You can pre-bake the squash and prepare the filling ahead. Just assemble and bake it off right before serving.
- → How do I know the squash is done?
- The flesh should feel soft when you poke it with a knife. It should hold its shape but be tender enough to scoop and eat.
- → What cheese can I use instead?
- Swap in cheeses like reblochon or morbier. Just pick something creamy that melts nicely.
- → What can I do with squash seeds?
- Clean and dry the seeds, then roast them with a touch of oil and salt for a crunchy snack or topping.