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Butternut stuffed with leeks
Go to preparation
Preparation 20 min
Cooking 1 h 10 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
- 1 Soignon creamy ripened log 180g
- 1 butternut squash
- 1 onion
- 2 leeks
- 1 cup smoked lardons (or chopped streaky bacon)
- 10 cl light cream
A few walnuts
- 2 sprigs parsley
Salt and pepper
Steps in the recipe
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Step 1
Halve the butternut squash lengthwise and remove the seeds. Wrap the halves separately in aluminum foil.
Step 2
Preheat your oven to 200°C and then roast them for 45 minutes. Wash and slice the leeks. Slice the onion.
Step 3
Sauté the lardons in a frying pan for 5 minutes then add the leek and onion. Continue to cook for another 15 minutes, stirring occasionally.
Step 4
When the butternut squash is cooked, remove the flesh and dice it. Mix the butternut squash cubes with the creamy leek mixture. Season with salt and pepper.
Step 5
Heat the oven to 200°C in grill mode. Fill the butternut squash halves with the mixture. Top with slices of goat cheese and bake in the oven for 10 minutes.
Step 6
Garnish with chopped parsley and walnuts just before serving.
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