Stuffed Squash Recipe

Preparation of the pumpkin: Preheat your oven to 180 °C. Wash the pumpkin and then dry it. Cut off the top and scoop out the seeds. Drizzle a little olive oil inside and use a brush to coat the interior. Season with salt and pepper to your liking. Place the pumpkin in a baking dish and bake in the oven for 40 minutes.

Preparation of the filling: Peel and slice the onion. Crumble the chestnuts. Cut the cheese into pieces. Pour a drizzle of olive oil into a pan. Sauté the onion, then add the bacon. When they are golden, add the chestnuts, cream, cheese, and white wine. Adjust the seasoning.

Assembly of the dish: After cooking the squash for 40 minutes, take it out of the oven and check its doneness by piercing it with the tip of a knife. If it is not yet cooked, return it to the oven for an additional 10 minutes. Once cooked, remove the squash from the oven and increase the temperature to 200 °C. Pour the filling inside and bake for 15 minutes to gratin it. If you have kept the top of the squash, place it partially back on top to leave the filling visible, just before serving.

Service: Place the dish in the center of the table. Remove the lid and serve two to three spoonfuls of garnish on each plate. Cut the squash into four parts and arrange them on the plates.