Ingredients
- 2 small butternut squashes
- 200 g of Luxlait Kachkéis
- 20 g of Luxlait Rose butter
- 2 red onions
- 300 g bacon
- 60 g hazelnuts
- 200 g cooked chestnuts
- Olive oil
- Salt
- Pepper
Instructions
1. Preheat the oven to 200°C. Cut the squash in half lengthwise. Scrape out the seeds with a spoon. Remove the flesh from the squash, leaving only 1 cm along the skin.
2. Lightly oil the outside of the squashes and put them in the oven for 20 minutes.
3. Peel the onions and slice them. Heat a saucepan over low heat with the butter. Add the onions and sauté until transparent. Add the bacon and brown it. Set aside.
4. Cut the flesh of the squash into small cubes. Fry in olive oil until the squash is half cooked.
5. Add the chestnuts (chopped into pieces). Mix with the bacon and onions. Garnish the squashes with this mixture. Bake again for 15 minutes.
6. When the squash is cooked through, add the Kachkéis on top of the squash and bake for another 5 minutes.
7. Dry roast the hazelnuts in a pan and chop them very coarsely. Remove the squash from the oven and top with hazelnuts. Serve with a salad.
