Butternut squash stuffed with Vacherin Mont-d’Or AOP
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225 g Vacherin Mont-d’Or AOP
1 tbsp olive oil, plus oil for greasing
2 medium-sized or 4 small butternut squashes, halved lengthwise, with seeds removed
Rocket salad for serving
For the filling:
100 g roasted, coarsely chopped hazelnut kernels
75 g coarsely chopped dried cranberries
1 small handful flat parsley, finely chopped
1 pinch dried chili flakes
Salt and freshly ground black pepper
Preheat oven to 190 °C. Brush two baking trays with oil. Using a sharp knife, cut the butternut squash flesh into a diamond shape and brush with oil. Place the squash with the cut surfaces facing down on the baking tray. Cook for 1 hour in a hot oven until the flesh is soft. Remove most of the flesh but leave a thin layer. Save the hollowed-out halves.
Put the butternut squash flesh in a bowl and mash with a fork. Add the ingredients for the filling and mix carefully. Spread the mixture on the hollowed-out halves.
Slice the Vacherin Mont-d’Or AOP and place on the filled butternut squash halves. Cook the halves for another 10-15 minutes in the oven, until the cheese begins to bubble. Serve with rocket salad.