Recipe for Patisson with Ravioli, Thyme, and Cheese

Preheat the oven to 180°C (350°F). Cut off the top of the squash. Remove the seeds, then scoop out the flesh with a spoon (I highly recommend using a sturdy one as the flesh is firm). Be careful not to pierce the skin!

Peel and slice the garlic cloves. Remove the leaves from the thyme. Wash the parsley, dry it, and chop it finely. In a skillet, sauté the bacon. Add a drizzle of olive oil, then the flesh of the squash, the garlic, and the spice mix.

Over low heat, melt the flesh of the squash. Let it cook for about fifteen minutes covered and on low heat. When the flesh can be pierced with a fork, add the cream and parsley, season with salt and pepper. Grate the cheese.

Next, stuff the squash as follows: place grated cheese at the bottom of the squash, then a bit of filling, then a pasta sheet, repeat the process two more times, and finish with cheese.

Place the stuffed vegetable in a greased baking dish, cover it or set the lid aside, and put it in the oven for 20 minutes. Depending on the size of the vegetable, remove from the oven or leave it for an additional 10 to 15 minutes.

To finish, enjoy your meal!