Autumn's favorite vegetable

Quick and easy recipe


2 small butternut squashes
2 red onions
300g bacon
60g hazelnuts
200g cooked chestnuts
  olive oil
1 salt & pepper

Recipe steps


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.


Lightly oil the outside of the squashes and put them in the oven for 20 minutes.


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


Cut the flesh of the squash into small cubes. Fry in olive oil until the squash is half cooked.


Add the chestnuts (chopped into pieces). Mix with the bacon and onions. Garnish the squashes with this mixture. Bake again for 15 minutes.


When the squash is cooked through, add the Kachkéis on top of the squash and bake for another 5 minutes


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.

This recipe was created by KACHEN