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Creamy Cheese Delight in Squash

Featured in Meatless meals that satisfy.

This recipe reinvents the traditional cheese bake by using squash as a dish. The combo of gooey cheese, savory bacon, and the naturally sweet squash makes it a cozy option.
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alicia in the kitchen
Updated on Wed, 12 Mar 2025 14:54:20 GMT
Two squash halves stuffed with cheese, bacon, and veggies served on a plate. Pin it
Two squash halves stuffed with cheese, bacon, and veggies served on a plate. | Tasteofsavor.com

This hearty autumn recipe combines the natural sweetness of roasted pumpkin with the rich flavors of a traditional tartiflette. The individual servings, presented in their own pumpkin shells, create an impressive presentation that makes this comfort dish perfect for entertaining guests. The melted cheese and smoky bacon complement the subtle sweetness of the squash beautifully.

A Warming Winter Classic

This creative twist on traditional tartiflette transforms the classic Alpine dish into something uniquely delicious. The natural sweetness of the pumpkin provides the perfect balance to the rich cheese and savory bacon. Each guest receives their own edible pumpkin bowl, making the presentation as memorable as the flavors.

Essential Ingredients

  • Pumpkins: 2 small, round cooking pumpkins
  • Shallots: 2, finely diced
  • Butter: 1 tablespoon
  • Bacon: 150g, diced
  • Heavy Cream: 200ml
  • Cheese: 250g Saint-Nectaire or Reblochon
  • Salt & Pepper: To taste

Preparation Method

Prepare the Pumpkins
Wash and halve the pumpkins, remove seeds, place in baking dish.
Create the Filling
Sauté shallots in butter until translucent, add bacon until crispy.
Assembly
Layer cheese pieces in pumpkin bases, add cream, season, add shallot-bacon mixture, top with remaining cheese and cream.
Baking
Bake at 180°C for one hour, monitoring to prevent over-browning.

Chef's Tips

Select pumpkins of equal size to ensure even cooking. Using well-aged cheese adds depth of flavor. For a vegetarian version, substitute sautéed mushrooms for bacon. Serve immediately while the cheese is perfectly melted and stringy.

Un gratin de courge garnie de lardons et d'oignons, avec une citrouille entière et des gousses d'ail en arrière-plan. Pin it
Un gratin de courge garnie de lardons et d'oignons, avec une citrouille entière et des gousses d'ail en arrière-plan. | Tasteofsavor.com

Storage and Serving

Serve with a crisp green salad for contrast. Leftovers can be stored in an airtight container for up to 2 days. Reheat in the oven to maintain the original texture and flavors.

Frequently Asked Questions

→ Can you eat squash skin?
Yep, squash skin softens when cooked. Just make sure to wash it well before cooking—it adds extra texture and flavor.
→ Can I prep this ahead of time?
Sure! You can prep the stuffed squash and bake it later. Make sure to melt the cheese fresh during baking for the best results.
→ Which cheese works best?
Go for cheeses like Brie, Gruyère, or Cheddar. They melt beautifully but also add rich flavor.
→ How do I pick the right squash?
Look for squashes that feel firm and have a hollow sound when tapped. Picking similar-sized ones ensures even cooking.
→ What sides go well with this?
A light green salad with a simple vinaigrette is perfect. It balances the savory richness of the dish with some freshness.

Stuffed Squash with Cheese

A hearty stuffed squash loaded with crispy bacon and melted cheese, inspired by a classic cheese bake. A warming, complete dish for cold evenings.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 stuffed squash halves)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 small red kuri squashes.
02 2 shallots.
03 A knob of butter.
04 150g of smoked bacon bits.
05 20cl of thick crème fraîche.
06 250g of Saint-Nectaire or Reblochon cheese.
07 Salt.
08 Pepper.

Instructions

Step 01

Wash the red kuri squashes, slice them in half, and scoop out the seeds. Set them into a baking dish.

Step 02

Chop up the shallots and cook them in the butter until they turn clear. Toss in the bacon bits and cook until nicely browned.

Step 03

Spoon some cheese and cream into the hollowed squash halves, then add the cooked shallots and bacon. Top everything off with the rest of the cheese and cream.

Step 04

Pop it into the oven at 180°C (about 350°F) for an hour, keeping an eye on the color as it cooks.

Notes

  1. Serve it hot, straight out of the oven.
  2. You can eat the skin of the red kuri squash.

Tools You'll Need

  • Oven.
  • Baking dish.
  • Skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 35 g
  • Total Carbohydrate: 15 g
  • Protein: 22 g