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Roasted nutmeg squash, Roquefort cream and its winter garnish
Roasted nutmeg squash, Roquefort cream and its winter garnish
Ingrédients
- Main element: 1 beautiful nutmeg squash
- Ingredients for the Roquefort cream: 6dl chicken stock
- 30g of butter
- 30g flour
- 5dl UHT cream
- 200g of Roquefort cheese
- Filling elements: 200g mushrooms
- 200g of bacon
- 200g white ham
- 50g walnut kernels
- 100g chestnuts
- Miscellaneous: Olive oil, butter, fleur de sel, ground pepper, chervil.
Présentation
- 1Open the squash by cutting off the top like a lid. Empty it. Replace the lid, sprinkle with olive oil and bake at 160C° for about 2 hours. Check the cooking from time to time. The flesh should be just cooked.
- 2Meanwhile, make the Roquefort cream. Melt the butter. Add the flour and cook for 1 minute. Pour the cold chicken stock over the roux (flour/butter) while whisking to obtain a smooth sauce. Boil for 1 minute, then finish with the UHT cream. Bring to the boil while still whisking in the Roquefort cheese. Season with pepper and keep warm.
- 3Cut your mushrooms into quarters and sauté in a pan with butter. Cut the white ham into small cubes. Sauté the bacon. Fry the chestnuts in butter, crushing them roughly. Combine all the ingredients and add the walnut kernels.
- 4Stir this filling into the Roquefort cream.
- 5Pour the Roquefort cream and the filling into the just cooked squash. Put back in the oven for about 30 minutes. Serve hot.
- 6TIP: Before filling the squash with the roquefort/garlic cream, place the squash in the serving dish that you will bring to the table. Enjoy!
To accompany this dish, your wine merchant suggests Domaine Montine's Viognier, an AOP Grignan Les Adhémar 2020. This white wine, typical of the eponymous grape variety, seduces by its aromatic intensity, its fatness and its roundness. The unctuousness of the Viognier is perfect combined with the salinity of the Roquefort. A fine slice of acidity counterbalances the fatness of the cheese.
