Butternut Squash Stuffed with Creamy Orzo, Bacon and Saint-Félicien

Ingredients

• 1 Butternut squash (Large)
• 150 g Orzo pasta
• 1 Shallot (Thinly sliced)
• 100 g Smoked bacon lardons
• 1 Saint-Félicien (About 180 g, cut into slices)
• 12 cl Heavy cream
• 30 g Hazelnuts (Crushed)
• 1 Garlic (Clove)
• Thyme (A few sprigs; add a little to the filling)
• 15 g Butter
• Olive oil (For brushing the squash)
• Salt (To taste)
• Pepper (To taste)

Steps

1. 1

   Preheat the oven to 200 °C. Cut the butternut squash in half lengthwise and brush both halves with olive oil.

2. 2

   Place the squash on a baking sheet and roast for about 40 minutes, until the flesh is very tender.

3. 3

   Remove the seeds, then carefully scoop out the flesh, leaving about 1 cm of flesh against the skin so the halves retain their shape. Set the scooped-out flesh aside.

4. 4

   Cook the orzo according to the package instructions. Drain if necessary.

5. 5

   While the orzo is cooking, sauté the bacon lardons and sliced shallot in a frying pan with the butter.

6. 6

   Add the garlic to the pan.

7. 7

   Add the cooked orzo, cream, a little thyme and the reserved butternut squash flesh.

8. 8

   Stir until the filling is very creamy. Season with salt and pepper to taste.

9. 9

   Divide the orzo between the two squash halves. Arrange the slices of Saint-Félicien on top, followed by the crushed hazelnuts.

10. 10

    Place under the grill for a few minutes, until the cheese has melted and is golden and bubbling.

Notes

The grilling time is not specified; watch the cheese until it has melted and is golden and bubbling. The amounts of oil, thyme, salt and pepper are not specified. Butter is listed among the ingredients, but its use is not specified in the method; it is used here to sauté the bacon lardons and shallot.

Nutrition per serving

• main course
• autumn
• oven-baked
• gratinated
• comfort food