Squash Stuffed with Cheese and Potatoes
This gourmet recipe calls for garnishing acorn squash halves with potatoes, bacon, melted Austrian firm cheese and Camembert, making everything super creamy. This recipe is reminiscent of tartiflette, but with a good dose of vegetables!
Ingredients
- 2 acorn squash, halved lengthwise and seeded
- 4 medium red potatoes, unpeeled
- 2 onions, thinly sliced
- 1 tbsp butter
- 2 1/2 oz (70 g) bacon, diced
- 1/4 cup (60 ml) dry white wine
- 3 cups (75 g) arugula, finely chopped
- 3 1/2 oz (100 g) Austrian cheese, diced (see note)
- 3 1/2 oz (100 g) Camembert cheese, cut into large dice
- 1/3 cup (75 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the baking sheet, oil the cavities of the squash halves. Season with salt and pepper. Place the squash cut-side down. Bake for 40 to 45 minutes or until tender.
- Meanwhile, place the potatoes in a large pot. Cover with cold water. Season with salt. Bring to a boil and cook for 30 minutes or until the potatoes are tender. Drain and rinse under cold running water for 1 minute to cool. Peel the potatoes and cut into rounds ½ inch (1 cm) thick. Set aside. Compost the peels.
- Meanwhile, in a skillet over medium-high heat, soften the onions in the butter until translucent. Add the bacon and continue to cook until the onions start to brown. Deglaze with the wine and cook until completely evaporated. Add the arugula and cook for 2 minutes or until completely wilted. Season with salt and pepper.
- Fill the cavities of the squash with half of the onion mixture, half of the potato slices and half of the cheese. Repeat layering in the remaining onion mixture and potatoes, finishing with the cheese.
- Pour the 35% cream into the cavities of the squash. Bake for 20 minutes or until the cheese is nicely melted.
- Serve the squash on plates. Serve with arugula salad, if desired.
This gourmet recipe calls for garnishing acorn squash halves with potatoes, bacon, melted Austrian firm cheese and Camembert, making everything super creamy. This recipe is reminiscent of tartiflette, but with a good dose of vegetables!