Red kuri squash stuffed with truffle
Easy Red
Appellation(s)
- Moulin-à-vent
Red kuri squash stuffed with truffle - ©Emma Vernay
For New Year's Eve, try this vegetarian festive dish: red kuri squash stuffed with Comté cheese and truffles, paired with a slightly aged Moulin-à-Vent. In short, a festive vegetarian dish that lives up to its promise!
Ingredients
- 30g truffles
- 3 tbsps double cream
- 2 red kuri squash
- 5 shallots
- 400g Comté cheese
- Olive oil
- Salt & pepper
Preparation
- Step 1The day before, cut 20g of truffle into small pieces. Place in a bowl with the cream, cover and place in the fridge to infuse.
- Step 2Preheat the oven to 200°C. Wash the red kuri squash, cut in half and remove the seeds. Drizzle with some olive oil. Season. Cook in the oven for 45 minutes or until soft.
- Step 3Sauté the shallots in a frying pan with a little olive oil. Add the shallots, chopped Comté cheese, truffle-infused cream and some of the squash into a bowl. Season and mix well.
- Step 4Stuff the squash and cook in the oven for 10 or so minutes until golden on top.
- Step 5Just before serving, grate the remaining truffle over the top.
- Step 6Pair with a Moulin-à-Vent from an older vintage and enjoy!
