Stuffed Butternut Squash with L'Étivaz and Bulgur
When a creamy cheese meets the sweet softness of squash for a comforting dish
- Prep time: 20 minutes
- Cook time: 50 minutes
An unlikely pairing on paper and a total revelation on the palate. Butternut and L'Étivaz is exactly that. On one side, a sweet, melt-in-your-mouth squash that caramelizes slightly in the oven. On the other, the flavor of cheese that wakes up the whole dish.
Ingredients
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butternut squash
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meat stew
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gelatin
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onions
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clove of garlic
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vegetable broth
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olive oil
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noix
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thyme
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salt and pepper
Recipe steps
Prepare the squash
Preheat your oven to 350°F (180°C). Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Brush the flesh with olive oil, season with salt and pepper, and place them flesh-side up on a baking sheet lined with parchment paper. Bake for 30-35 minutes – they should be tender but not completely mushy.
Cook the bulgur
Meanwhile, sauté the sliced onion in a pan with a little olive oil. When it turns translucent, add the minced garlic and bulgur. Stir for 2 minutes, then pour in the hot broth. Cover and cook over low heat for 10-12 minutes until the liquid is completely absorbed. Add the thyme leaves, season with salt and pepper.
Prepare the filling
Cut the Saint-Nectaire into small cubes (set a few aside for the top). When the squash is cooked, scoop out some of the flesh with a spoon, leaving about ½ inch around the edges so they keep their shape. Roughly chop this flesh and mix it with the bulgur, cheese cubes, and crushed walnuts.
Stuff and gratinate
Generously fill the squash halves with this mixture. Arrange the reserved L’Étivaz cubes on top. Return to the oven for 15-20 minutes, until the cheese is nicely melted and slightly golden.
Serve
Let it cool for 5 minutes before serving – it’s piping hot and even better when just warm. A twist of the pepper mill and you’re good to go.
Tips and variations
- This recipe can easily be made ahead. You can assemble your stuffed squash in the morning, keep them in the fridge, and pop them in the oven for the final bake when it’s time to eat. Perfect for stress-free entertaining.
- Add a little drizzle of honey if you like sweet and savory
Anti-waste tips
Don’t throw away those squash seeds! Rinse them well to remove the stringy bits, pat them dry with a towel, then spread them on a baking sheet. A drizzle of olive oil, a pinch of salt (or smoked paprika if you want to go the extra mile), and into the oven at 350°F (180°C) for 15 minutes, stirring halfway through. You’ll get crispy seeds perfect for snacking, sprinkling on salads, or adding right on top of your stuffed squash for crunch.
Butternut skin is edible too If your squash is organic and well washed, no need to peel it before cooking. The skin becomes tender in the oven and is perfectly fine to eat. Plus, it helps the stuffed squash hold its shape better. Bonus: you save 10 minutes of prep and create zero waste.
Leftover filling? Make an express lunch bowl Got some bulgur-cheese mixture left? Reheat it in a pan with a fried egg on top, or turn it into patties: add a beaten egg, shape into small discs, and pan-fry until golden. Perfect for the next day’s lunch.
