Recipe created by Kachen Magazine
Main course
Butternut squash with Kachkéis
Autumn's favorite vegetable
Quick and easy recipe
Ingrédients
2
small butternut squashes
2
red onions
300g
bacon
60g
hazelnuts
200g
cooked chestnuts
olive oil
1
salt & pepper
Recipe steps
1
Preheat the oven to 200°C. Cut the squash in half lengthwise. Scrape out the seeds with a spoon. Remove the flesh from the squash, leaving only 1 cm along the skin.
2
Lightly oil the outside of the squashes and put them in the oven for 20 minutes.
3
Peel the onions and slice them. Heat a saucepan over low heat with the butter. Add the onions and sauté until transparent. Add the bacon and brown it. Set aside
4
Cut the flesh of the squash into small cubes. Fry in olive oil until the squash is half cooked.
5
Add the chestnuts (chopped into pieces). Mix with the bacon and onions. Garnish the squashes with this mixture. Bake again for 15 minutes.
6
When the squash is cooked through, add the Kachkéis on top of the squash and bake for another 5 minutes
7
Dry roast the hazelnuts in a pan and chop them very coarsely. Remove the squash from the oven and top with hazelnuts. Serve with a salad.