1 small winter squash, about 5-6 inches in diameter Ask a question about this ingredient
2 thick slices your favorite rustic bread Ask a question about this ingredient
1 large leek, cut in half lengthwise and sliced into thin half-moons Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
3/4 cups grated cheese (I use a mix of Gruyere and Fontina) Ask a question about this ingredient
2 slices bacon, cut into thin strips Ask a question about this ingredient
3 fat cloves garlic, minced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
Leaves from 1-2 sprigs thyme Ask a question about this ingredient
1 large pinch red chile flakes Ask a question about this ingredient
Salt and freshly ground black pepper to taste Ask a question about this ingredient
Preheat the oven to 400 degrees F. While its preheating, prepare the squash: cut it in half and scoop out the seeds and as much pulp as you can. Season the cavity in both halves lightly with salt and pepper. Place the squash halves on a baking sheet, cut side down, and put in the oven to roast while you prepare the stuffing (about 20 minutes).
Ask a question about this stepCut bread slices into 3/4 inch cubes and toast until the edges are brown and crisp. (You can toast the bread in the oven with the squash for about 8-10 minutes, or before the squash, or in the pan with the bacon fat after you crisp the bacon). Let cool.
Ask a question about this stepCook the bacon in a frying pan until crisp. Remove from pan and drain. Pour of most of the fat from the pan, leaving about a tablespoon.
Ask a question about this stepAdd the butter to the pan and when it's melted, add leeks, thyme and red chile flakes. Cook until leeks are softened, about 3-4 minutes. Add the garlic and cook until fragrant, about 2 minutes more. Remove from heat.
Ask a question about this stepBy this time, your squash should have been roasting for about 20 minutes. Remove from oven, leaving the oven on, and let cool slightly while you mix the filling.
Ask a question about this stepIn a medium bowl, toss the toasted bread, bacon, and leek-garlic mixture together. Add the cheese, pour over the cream and a pinch of black pepper and toss to combine. Taste and adjust seasoning.
Ask a question about this stepTurn the squash halves over to cut side up, being careful not to burn yourself (you can use a couple of forks or tongs for this). If the cavities are not very large, you can scoop out some more flesh if you like, it will be more tender and easier to do. But do leave some flesh in, you want to taste the squash and filling together. Spoon the filling into each half, pressing down to get as much filling in as you can.
Ask a question about this stepCover squash halves loosely with foil, return to oven and bake 10 minutes. Remove foil and bake 5 minutes more, until filling starts to brown on top. Snack on any leftover filling while you wait.
Ask a question about this stepRemove from oven and serve hot. This is a pretty filling dish, depending on your appetite you can share one half, wrap the other half tightly in foil and store in the fridge. Reheat it, still wrapped in foil, the next day.
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Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
I have dreamed of a recipe for baked and stuffed winter squash, but never put my mind to it. Now I have one! Thank you!