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.
