Butternut stuffed with goat cheese, bacon and walnuts
15 mins
Easy
180 calories
This stuffed butternut recipe is perfect for when the days get shorter and we need comfort. The sweetness of the squash pairs with the crunch of the walnuts (I’m lucky to have a very productive walnut tree this year) and the creaminess of the goat cheese. A drizzle of honey enhances the whole thing if you wish. Serve this dish with a green salad or on its own for a complete meal.
Ingredients
4
people
-
Butternut
1
-
Bacon
300g
-
Goat cheese
6 washers
-
sour cream
15 cl
-
Olive oil
4 tbsp
-
nutmeg
1 tbsp
-
pepper
1 tbsp
-
Nut
6
Preparation
Total time
1 hour 25 minutes
Preparation
15 mins
Cooking
1 hour 10 minutes
-
1
Cut the butternut in half and remove the seeds with a large spoon. Prick the flesh with a fork and drizzle with olive oil. Bake for 55 minutes at 180°c.
-
2
While cooking, brown the bacon in a saucepan and set aside.
-
3
Once the butternut is cooked, remove it from the oven and remove the flesh using a spoon. In a salad bowl, mix the flesh with the bacon, add cream, pepper and nutmeg. Stir well.
-
4
Return the mixture to the squash. Add pieces of goat cheese and walnuts. Add a little cream for those with a sweet tooth and bake for 15 minutes.
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To finish
Once golden you can add a drizzle of honey! Good tasting
