If the month of November rhymes with butternut , we have found the perfect recipe. A squash stuffed with endive , a delight to play with seasonality .
For 4 people.
Preparation time : 15 minutes
Cooking time : 1h10
- Cut the squash in half lengthwise. Remove the seeds. Wrap them separately in aluminum foil and bake for 45 minutes at 180 ° (a little more depending on the size of the squash).
- During this time, rinse your endives , remove the heels, cut them in 4 lengthwise and slice them. Peel the onion , cut it in half and chop it finely. Cut the goat cheese log into slices.
- Brown them for 10 minutes in a pan over medium heat with a little fat . Sprinkle with a little cane sugar . When the vegetables are melted, stop cooking.
- Once the squash has cooled, dig in the longest part of the squash to make a cavity and garnish with the pan-fried endive . Cover with slices of goat cheese . Bake under the grill for 10 minutes.
For more indulgence: serve these stuffed squash with a raw endive salad .
© Chef Nini for Perle du Nord
Also discover the recipe for the veggie butternut pie .