Preparation: 10 minutes
Cooking: 30-35 minutes / 180 degrees
Portions: 2
Difficulty: medium
Price: 9-10 Euros
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This recipe, like most of the recipes, I tested and shot almost 3 years ago. When TheFoodArchitect was just an idea and I was just starting using a DSLR camera. And I still have almost 100 recipes from these past 3 years but editing and writing down the recipes takes so much time. But then again it is nice sharing ideas and recipes with others and a lot of you asked for through Instagram. Butternut Squash. It’s the season protagonist. This dish can work as a starter or as a main dish for lunch or dinner with a green salad with pomegranate. I made it the other day with a few alterations from when I shot it. The toasted pine nuts did the job and added this nutty flavor and a bit of a crunch. And I used leek instead of fresh onion but both combined would be a charm. Also, I realized that you enjoy it more using a spoon. Make sure to get all the squash off the skin, and every bite be full of the sweetness of the squash and leek and tangy & rich Roquefort. I hope you try it out, and let me know how it worked out. Love and stay safe
INGREDIENTS
1 large Butternut Squash
1 Leek or 1 spring onion
2 eggs
100 ml heavy cream
150 gr of roquefort cheese or blue-cheese
parmesan or gruyere cheese
a pinch of salt
freshly ground pepper
a spring of thyme (optional)
PREPARATION
Preheat the oven at 185 degrees, fan on.
Cut the Butternut Squash lengthwise and with a spoon remove the pits and clean the void. Using a fork pinch the flesh of the squash without penetrating the skin. Add some olive oil on both halves and place in the oven for 25 minutes, till the flesh is soft and you can easily cut it with a spoon.
In the meantime, whisk the 2 eggs with the cream adding salt and pepper.
In a small pan in medium-high heat add 2 tablespoons of pine nuts and toss them around till slightly brown. Be careful they can burn quickly. They need just 1-2 minutes. Set them aside. At the same pan add a bit of olive oil and sauté till translucent the leek and/or spring onion. Add both the leek and pine nuts in the egg mixture.
Take the squash out of the oven and with a spoon or knife make the void a bit bigger in length so the filling can go all along the squash. Chop the parts removed and add to the egg mixture or place them in the same tray around the squash to cook together.
(see pictures bellow)
Crumble your Roquefort or blue cheese in the mixture, add salt and pepper and some fresh thyme (optional) and mix altogether. Fill the two squash halves with the mixture. Top with parmesan or gruyere cheese.
Place back in the oven carefully so you don’t spill the filling and cook for another 15-20 minutes until the filling has raised and the top is golden.
Eat straightaway with a nice salad and a glass of white wine!
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