Authentic home cooking from France, with US measurements. 
Stuffed Butternut Squash with Bacon, Onions & Raclette Cheese
I wanted to try something different from the usual soup and turn this delicious seasonal vegetable into a real meal for both kids and adults! I served my recipe with millet on the side.
Stuffed Butternut Squash with Bacon, Onions & Raclette Cheese
I wanted to try something different from the usual soup and turn this delicious seasonal vegetable into a real meal for both kids and adults! I served my recipe with millet on the side.
Open in Cookpad AppSteps
- 1
Preheat the oven to 350°F (180°C).
- 2
Cut the butternut squash in half and scoop out the seeds. Cut the flesh into very small pieces and set aside.
- 3
Finely slice the onion. Sauté it in a skillet with the butter. Add the bacon pieces and the small pieces of squash. Cook everything together. Then pour in the cream. Set aside.
- 4
Spoon the mixture into the squash halves. Cut the raclette cheese into cubes and add on top of the butternut squash.
- 5
Season to taste and bake for 45 minutes to 1 hour, until the squash is tender and nicely browned. (If needed, place under the broiler for a few minutes to brown further.)
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