1 butternut squash
100 g buckwheat crozets
100 g of bacon matches
2 c. light cream (vegetable or animal)
3 sprigs of fresh parsley
1 garlic clove
1 C. 1 teaspoon of oil
2 slices of goat’s log
Salt and pepper
Preheat the oven to 180 ° C.
Place the butternut squash under water and wipe it dry. Cut it in half lengthwise. Remove the seeds and the fibrous heart. Make cuts in the flesh of the squash without crossing the skin and sprinkle with a little salt. Place your half-squash on a baking sheet covered with baking paper on the skin side, and bake for 40 minutes of cooking (or more if it is a large butternut).
Meanwhile, peel and mince the onion. Rinse and chop the parsley leaves. Peel and mince the garlic clove.
In a hot pan, sauté your onion with the oil for about 10 minutes. Add the bacon matches and cook for about 3 minutes. Finish by adding the parsley, garlic, crème fraîche, pepper, and continue cooking for another 2 minutes.
In parallel, cook your crozets in a saucepan of boiling salted water according to the time indicated on the packaging. Drain and mix the crozets with your sauce.
When the cooking of the butternut is finished (you should be able to easily plant the tip of a knife in it), remove a little flesh in the middle of your squash with a spoon by “digging” it, without touching the edge. Reserve this flesh for a next meal, you will already have your portion of vegetables ready!
Divide the carbonara crozets in your two hollow half-squash. Cut the slices of goat cheese into pieces and spread them over the crozets.
Bake again for about 5 to 10 minutes of cooking, time for the goat cheese to melt slightly.
It’s ready !