35 min<\/p>\n
Easy<\/p>\n
Butternut squash stuffed with seasoned ground beef and melted Beaufort\u2014an 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\u2019re a cheese lover like we are, try adding a few slices of goat cheese on top before baking.<\/p>\n
Serves 4<\/p>\n
– Butternut squash: 2 medium
\n– Ground beef: 500 g
\n– Grated Beaufort cheese: 150 g
\n– Onion: 1
\n– Garlic: 1 clove
\n– Cr\u00e8me fra\u00eeche: 20 cl (about 3\/4 cup)
\n– Olive oil: 1 tbsp
\n– Dried thyme: 1 tsp
\n– Ground nutmeg: a pinch
\n– Broth (vegetable or chicken): 5 cl (about 1\/4 cup)
\n– Salt and pepper: to taste
\n– Chives: 5 sprigs<\/p>\n
Total time: 1 hr 35 min
\nActive prep: 35 min
\nCooking: 1 hr<\/p>\n
Preheat your oven to 375\u00b0F (190\u00b0C). 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\u201340 minutes, or until the flesh is tender when pierced with a fork.<\/p>\n
While the squash is roasting, finely chop the onion and mince the garlic. Saut\u00e9 them in a skillet with a little olive oil for 3\u20134 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 cr\u00e8me fra\u00eeche and 80 g of the grated Beaufort. Mix until the filling is smooth and creamy.<\/p>\n
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.<\/p>\n
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\u00b0F (190\u00b0C) for 15\u201320 minutes, then, if you want a nicely browned top, finish with 2\u20133 minutes under the broiler. Garnish with chopped chives before serving.<\/p>\n\n\n