Hearty winter squash and creamy bloomy rind cheese belong together. This recipe, adapted from the French cookbook series Les Encyclopedies Du Bien-Manger, combines them with mushrooms and bacon for an extra autumnal meal that's as easy to make as it is delicious. Just scoop out some of the squash flesh, fill the cavity with cheese and goodies, and bake!
You can use any Brie-like bloomy rind cheese for this recipe. We recommend the succulent and buttery Mt Alice, which is made in a 1-pound wheel and is just the right amount for this recipe, but you could also try it with Camembrie, Noble Road, or Little Hosmer.
- 2 small butternut squash
- 1 tablespoon olive oil
- Salt and pepper
- 4 ounces bacon, diced
- 4 button mushrooms, sliced
- 8 chives, minced, with more for garnish (optional)
- 6 ounces heavy cream
- One 1-pound wheel of Mt Alice bloomy rind cheese, cut into thick slices
Heat oven to 400°F with a rack in the middle position.
Cut the butternut squash in half lengthwise and dig out the flesh to make a cozy nest for the stuffing, retaining a 1-inch border of squash around the skin. Keep the scooped flesh for another purpose, such as for making soup!
Rub olive oil all over the inside of the squash and season well with salt and pepper. Distribute the mushrooms, bacon, and chives evenly among the four halved squash, then do the same with the cream. Top with slices of Mt Alice and bake for 1 hour.
The squash is cooked when you can pierce the flesh easily with the tip of a paring knife. If the cheese is browning too quickly in the oven, reduce the temperature to 350°. Garnish with fresh chives if desired. Serve right away while the cheese is browned and bubbly!