Description
Delightful French stuffed squash recipe featuring sweet potimarron and nutty Comté cheese.
Ingredients
Scale
- 4 Petits Potimarrons (Small Red Kuri Squash)
- 200g Comté Cheese, grated
- 100g Breadcrumbs (or gluten-free alternative)
- 2 tbsp Fresh Herbs (Thyme and Parsley), chopped
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the squashes by cutting the tops off and scooping out the insides.
- Roast the hollowed-out squashes upside down for 15-20 minutes until slightly tender.
- Cook the diced onion in a skillet with olive oil until softened, then add the minced garlic.
- Prepare the filling by mixing cooked onion, garlic, breadcrumbs, herbs, and Comté cheese.
- Stuff each squash generously with the filling mixture.
- Bake for 20-25 minutes until fork-tender and tops are golden brown.
- Serve the squashes on a platter and enjoy!
Notes
Feel free to customize the filling with leftover veggies or spices. Serve with a side of cranberry sauce for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 squash
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
Keywords: stuffed squash, French recipe, Comté cheese, vegetarian dish, comfort food