Description
A delicious fall-inspired dish featuring potimarrons stuffed with a savory blend of lardons, creamy Saint Nectaire cheese, and roasted chestnuts.
Ingredients
Scale
- 2 potimarrons (800 g each)
- 1 onion
- 150 ml of liquid cream
- 200 g of Saint-Nectaire or Reblochon cheese
- 250 g of chestnuts
- 100 g of lardons
- 1 tsp of smoked paprika
- 1 bouquet of chives
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 190°C (375°F).
- Clean the potimarrons, slice off the tops, and scoop out the seeds.
- Remove some flesh from the pumpkins, season with salt and olive oil, and place in a baking dish. Roast for 25 minutes.
- Finely chop the onion and diced reserved pumpkin flesh. Sauté in olive oil for about 5 minutes.
- Add the lardons and cook for an additional 3 minutes.
- Chop the Saint-Nectaire and crush the chestnuts. In a bowl, combine the sautéed mixture with cream, chives, smoked paprika, and three-quarters of the cheese.
- Fill the roasted pumpkins with the stuffing, topping with remaining cheese.
- Increase oven temperature to 200°C (392°F) and bake for another 10 minutes until cheese is bubbly.
- Serve warm and enjoy!
Notes
For leftovers, refrigerate for 3-4 days or freeze for up to 2 months. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg