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.

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