This Goat Cheese Stuffed Butternut Squash recipe with bulgur is absolutely delicious. To make it, I started by roasting my butternut squash in the oven then I placed the stuffing ingredients inside then I put everything back in the oven to melt the cheese and brown it.
This dish can be eaten either as an accompaniment to meat for example, or as a vegetarian dish. Accompanied by a nice green salad, lamb’s lettuce or endives, it will be delicious!
Goat Cheese Stuffed Butternut Squash
WHAT INGREDIENTS do YOU NEED TO MAKE THIS STUFFED BUTTERNUT SQUASH RECIPE?
- butternut squash: I like to choose them small like all vegetables because I find them much more fragrant, with a better texture, but in the case of butternut, it is also much easier to cut or peel when preparing it in soup or gratin
- a small onion, finely chopped
- pressed garlic cloves
- goat cheese of your choice, personally I like to change it, either I take it in small droppings or in a log. For those who don’t like goat cheese too much, you can choose it fresh or change cheese completely.
- olive oil
- salt and pepper
The details of the ingredients as well as the instructions are available further down the page, in the recipe card.
HOW TO PERSONALIZE YOUR STUFFED BUTTERNUT SQUASH?
For cheese, I used goat cheese because I love it and I find that it goes very well with squash, but you can make do with what you have at home or adapt according to your needs. needs. your taste.
For example, you can add Camembert, or raclette cheese, or even Saint-Marcellin, Saint-Félicien, or even Reblochon… be imaginative!
Regarding the bulgur, you don’t have to put it in the butternuts, you can serve it as a side dish.
You can also personalize your dish by adding according to your choice and taste: herbs (thyme or rosemary), spices such as nutmeg which goes very well with butternut and goat cheese, or even add a few walnuts or pine nuts. pines…
WHAT OTHER RECIPES CAN YOU MAKE WITH SQUASH?
- Creamy Butternut Squash Pasta Recipe
- Butternut and red lentil soup with coconut milk
- Creamy Mashed Pumpkin
- Vegetarian lasagna with Butternut, Goat Cheese and Spinach
- Pumpkin and Pecorino Risotto
- Pumpkin Gratin
- Baked Spaghetti Squash with Goat Cheese
Goat Cheese Stuffed Butternut Squash
- 1 medium sized butternut squash
- 80 g bulgur
- 1 small onion
- 2 cloves garlic
- 100 g goat cheese of your choice
- 20 cl cream
- Olive oil
- Salt and pepper
- Thyme and rosemary
- Grated nutmeg
- Walnuts or pine nuts
- Preheat your oven to 200°C.
- Start by preparing the butternut squash.Wash the butternut squash carefully by brushing it well.Cut it in 2 lengthwise.Empty it of its seeds using a spoon.Cut the flesh using the tip of a knife, forming a grid (as in the photos).Arrange the squash halves in a baking dish or on a baking sheet lined with parchment paper, leaving the flesh visible.Using a kitchen brush, brush the flesh with olive oil. Salt pepper. Flavor according to your taste: thyme, garlic, thyme, or even spices of your choice…Bake for 30 minutes. Check the cooking by inserting the tip of a knife. It should sink in without difficulty and the flesh of the squash should be tender. Extend cooking time by 10 minutes if necessary.
- While the squash cooks, cook the bulgur in boiling salted water as directed on the package.
- Also during this time, brown the finely chopped onion with the pressed garlic in a little olive oil in a pan.Cook for ten minutes until the onion is translucent then set aside in a bowl.
- When the squash is cooked, scoop out a little flesh using a spoon by hollowing out the butternut, then place it in the bowl. with onion and garlic.
- Add the goat cheese cut into small pieces, salt, pepper and mix.If you wish, this is where you can add dry herbs or nutmeg.
- Arrange the cooked and boiled bulgur into the hollowed out squash halves.On top, add the mixture from the bowl.Pour in the cream and bake for another 15 minutes until everything is nicely browned.
- Enjoy straight out of the oven, removing all of the skin from the squash.
If you ever make my Goat Cheese Stuffed Butternut recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!