35 min
Easy
Butternut squash stuffed with seasoned ground beef and melted Beaufort—an ideal seasonal dish! Tip: sprinkle some chopped walnuts or hazelnuts on top for a pleasant crunchy contrast that pairs beautifully with Beaufort and the squash. If you’re a cheese lover like we are, try adding a few slices of goat cheese on top before baking.
Ingredients
Serves 4
– Butternut squash: 2 medium
– Ground beef: 500 g
– Grated Beaufort cheese: 150 g
– Onion: 1
– Garlic: 1 clove
– Crème fraîche: 20 cl (about 3/4 cup)
– Olive oil: 1 tbsp
– Dried thyme: 1 tsp
– Ground nutmeg: a pinch
– Broth (vegetable or chicken): 5 cl (about 1/4 cup)
– Salt and pepper: to taste
– Chives: 5 sprigs
Preparation
Total time: 1 hr 35 min
Active prep: 35 min
Cooking: 1 hr
1. Roast the butternut squashes
Preheat your oven to 375°F (190°C). Halve the butternut squashes lengthwise and scoop out the seeds with a spoon. Place the halves in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 35–40 minutes, or until the flesh is tender when pierced with a fork.
2. Make the filling
While the squash is roasting, finely chop the onion and mince the garlic. Sauté them in a skillet with a little olive oil for 3–4 minutes until softened. Add the ground beef and cook, breaking it up with a spoon. Season with salt and pepper, then stir in the thyme and a small pinch of nutmeg. When the meat is cooked through, stir in the crème fraîche and 80 g of the grated Beaufort. Mix until the filling is smooth and creamy.
3. Fill the squashes
Remove the roasted squash from the oven. Using a spoon, scoop out some of the flesh from each half, leaving about a 1 cm (approximately 1/2 inch) border of flesh attached to the skin. Roughly chop the scooped-out squash and fold it into the beef mixture. Spoon the filling back into the squash halves, dividing it evenly.
Add the gratin topping
Generously sprinkle the remaining grated Beaufort over the stuffed squashes. Pour a few tablespoons of water or broth into the bottom of the baking dish to prevent the squash from drying out. Return to the oven at 375°F (190°C) for 15–20 minutes, then, if you want a nicely browned top, finish with 2–3 minutes under the broiler. Garnish with chopped chives before serving.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.