Butternut squash stuffed in the oven (bacon and cheese)

To change the quiche or the pie!

recipe for butternut stuffed with bacon and onions

This is an autumn and winter recipe but butternuts are still available in March and April. A recipe that can be adapted as you wish: with or without cheese, without bacon for a vegetarian dish...

INGREDIENTS (for 4 to 5 people):

1 butternut
2 onions
200gr of bacon
grated cheese or any other cheese
2 tbsp. fresh cream
parsley (or other grass)
salt and pepper

RECIPE:

Preheat the oven th. 6 or 180°.
Cut the butternut in half and remove the seeds
Hollow out the butternut and remove the flesh, leaving about 1cm all around.
Peel 2 onions and slice them up. Sauté them gently in a pan with a little fat. Add the bacon.
Once the onions and bacon have returned, add them to the butternut flesh cut into small pieces.
Add 2 tablespoons of fresh creama little bit of grated cheese and chopped herbs like parsley
Season with salt (except for smoked bacon) and pepper.
Fill the butternut halves with the preparation. Sprinkle with a flounder of olive oil and put in the oven for about 30 to 40 minutes

TIPS:

1 - You can replace the onions with shallots and the bacon with small pieces of ham.
2 - This recipe is delicious with parmesan, gruyère (or emmenthal) or goat cheese.
3 - Serve with a green salad