HivernalesViandes

Stuffed kabocha squash with pasta shells

  • 4 People
  • 85 minutes
  • Easy
Paquet de Coquillettes aux oeufs frais Lustucru 250g

Fresh eggs

Small pasta shells
Paquet de Coquillettes Lustucru 500g

Classics

Small pasta shells
Paquet de Coquillettes Lustucru pret en 3 minutes 500g

Quick cook

Small pasta shells

INGREDIENTS

  • 2 small kabocha squash (about 600g each)

  • 2 shallots

  • 200g Comté cheese

  • 4 slices raclette cheese

  • 150g chopped ham

  • 150g lardons (bacon bits)

  • 125g small elbow pasta

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 25g butter

  • 20cl fresh cream

  • Salt and pepper

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Potimarron farci aux coquillettes

PREPARATION

Preparation: 15 min Cooking: 1H10

  1. Preheat your oven to 200°C.

  2. Bring a large pot of salted water to a boil.

  3. Finely chop the shallots and grate the Comté cheese.

  4. Wash and halve the small pumpkins (potimarron), remove the seeds with a spoon. Season with salt and pepper, place them in an ovenproof dish hollow side up, and drizzle with olive oil.

  5. Bake for 40 minutes.

  6. In a frying pan, melt the butter, add the chopped shallots and let them soften for a few minutes.

  7. Add the lardons and ham, then the cream, thyme, paprika, season with pepper, let it reduce further, and add the grated Comté cheese.

  8. Cook the pasta (coquillettes) according to package directions.

  9. Drain and set aside.

  10. Mix the pasta with the preparation from the pan, adjust seasoning.

  11. Take the pumpkin halves out of the oven, fill them with the cream, ham, and lardon mixture, top with a slice of raclette cheese, and bake again for 15 minutes.

  12. Serve immediately from the oven. This gratin can be accompanied by a spinach salad.