French recipes: Potimarron stuffed with spelt and Cantal

SERVES 4

Active time 30 minutes

Cooking time 1 hour 15 minutes

INGREDIENTS

800g-1kg red kuri squash (potimarron) or 2–3 smaller ones, if preferred 

Extra-virgin olive oil

200g whole spelt

3 carrots

200g button mushrooms

2 shallots

Leaves of 1 sage sprig

6 slices bacon

250ml vegetable broth

100g Cantal (or Comté or Beaufort)

Salt and freshly ground pepper

Method

1. Preheat the oven to 180°C.

2. Wash and dry the squash. Cut off the top to create a lid.

Scoop out the seeds using a spoon. Place the squash in a baking dish, replace its top, drizzle with olive oil, and bake for 45 minutes, or until tender. 

3. Meanwhile, rinse the spelt. Bring a large saucepan of salted water to a boil, add the spelt, and simmer until al dente (about 40 minutes, or follow the recommended time on the package). Drain.

4. Peel and finely dice the carrots. Clean and thinly slice the mushrooms. Peel and finely chop the shallots.

5. Warm a little olive oil in a sauté pan over medium heat. 

Add the shallots and sage leaves, and cook for 5 minutes, or until the shallots have softened. Add the carrots and mushrooms, and cook for 15 minutes, stirring often.

6. Cut the bacon into pieces. Add it to the skillet and cook for 7 minutes. Add the spelt and broth, and stir until well combined. Taste and adjust the seasonings as needed.

7. Crumble the Cantal, add it to the skillet, and stir to combine.

8. Using a large spoon, stuff the squash with the filling and replace the lid. Bake for 20 minutes. Serve immediately.

The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive, Flammarion 2024