Ambercup or Baby Bear Squash Surprise and Sauteed Chanterelles

Posted in Recipes, Savory Recipes

Ambercup or Baby Bear Squash Surprise and Sauteed Chanterelles

A convivial and surprising dish during fall.

 

 

 

 

serves 6

 

1 Ambercup squash about 2.5 kg or 6 Baby Bear squash as desired. The method and proportions are the same for each of these squashes. Choose a Ambercup or 6 Baby Bear squashes which are firm and ripe, where the skin is smooth and without scars. Wash them under cold water.
Place the squash on the table. With a sharp knife, cut off the top so that it comes off like a hat.
Set the hat aside, it will be used as a cover to top off the squash at the end of preparation.
Salt, freshly ground pink and black peppercorns Empty the squash or squashes using a spoon. Remove all the seeds and pulp taking care not to pierce through. Salt and pepper the inside. Set aside.
10 slices wholewheat toast Toast the slices of bread. Set aside.
3 cloves garlic Peel the garlic. Rub the garlic over the slices of toast. Set aside.
2 leeks, white part only
1 Tbsp olive oil
Slice the cleaned leeks, then sauté them till translucent with a tablespoon of oil.
250 gr comté cheese Grate the comté cheese.
6 chive stalks Chop the chives.
Preheat the oven to 150°C. Place the squash in a shallow dish.
Filling:
Ambercup or Baby Bear squashes
sliced leeks
chives
garlic croutons
grated comté cheese
1 liter crème fraîche
Fill the squashes, layering the sliced leeks, chives, slices of toasted garlic bread (break it roughly before), comté cheese, salt and pepper. Repeat until the squash is 2/3 full. Pour over the crème fraîche.
Cover the squash with its hat.
Preparation / 40 min
150 °C / 1 hr per kg or 2 1/2 hrs for a squash of 2.5 kg
Bake at temperature for about 2 1/2 hrs for the Red Kuri or 1 hr for the Billy Jacks.
Check doneness of the squash with a sharp knife.
Preparation of chanterelles/ 15 min before serving
500 gr fresh chanterelles
2 Tbsp olive oil
salt, pepper
Cut the chanterelles in half. Sauté them in a little oil. Let them lightly brown. Season with salt and pepper.
Preparation/ 10 min
Medium heat/ 10 min
After removal from the oven, take off the “hat” and serve the squash by scooping out some of the flesh and the cream with garlic croutons on a plate. Top off with chanterelles.
Serve the Baby Bear squashes on a plate, pose the hat aside and add the chanterelles on top

 

 

 

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German, French

4 Comments

  1. Lien, I’m so glad you took the time to pop over to my blog, because that meant I would from now on be able to find yours!! What a beautiful collection of posts about life and love. I look forward to going through more of your posts and getting to know you better.

    • Thank you so much for your words, the feelings are mutual! your delicious recipes and beautiful pictures are truly inspiring. You are welcome to join us on Facebook. I am sure we’ll get a chance to get to know each other. In a couple of minutes we will post a recipe with young squid – hope you’ll like it !

  2. Looks delicious! What a perfect recipe for fall!

    • Thank you Tonia, it looks and is delicious, very simple to prepare, and then it prepares itself alone in the oven, perfect for this season, I’ve just discovered your website, so beautiful:)

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