{"id":1033,"date":"2020-10-11T23:55:37","date_gmt":"2020-10-11T21:55:37","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1033"},"modified":"2024-11-27T18:07:47","modified_gmt":"2024-11-27T17:07:47","slug":"stuffed-red-kuri-squash-with-chanterelles-and-guanciale","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1033&lang=en","title":{"rendered":"Stuffed Red Kuri Squash with Chanterelles and Guanciale"},"content":{"rendered":"<p>It\u2019s squash season, and red kuri squash is a playful one\u2014slightly sweet and less bland than pumpkin. in this recipe, I give it an Italian twist with guanciale, amaretto, and Piedmont hazelnuts.<\/p>\n<p><strong>For 2 people:<\/strong><\/p>\n<ul>\n<li>2 red kuri squashes<\/li>\n<li>4 eggs<\/li>\n<li>50 g guanciale<\/li>\n<li>200 g chanterelle mushrooms<\/li>\n<li>1 handful of Piedmont hazelnuts<\/li>\n<li>10 cl amaretto<\/li>\n<\/ul>\n<p>There are two schools of thought for the eggs: you can poach them or sous-vide them. For sous-vide,\u00a0 plan for an hour ahead of serving.<\/p>\n<p>The trickiest step is cutting the tops off the squashes and hollowing them out with a melon baller. Remove the flesh without breaking the outer shells, as these will serve as bowls for plating. Bake the hollowed-out shells in the oven at 180\u00b0C (350\u00b0F) for about 15 minutes while you prepare the rest.<\/p>\n<p>Take the scooped-out squash flesh and dice it roughly. Saut\u00e9 the cubes in a bit of olive oil over medium-high heat for 5 to 10 minutes, stirring or tossing frequently.<\/p>\n<p>Meanwhile, thinly slice the guanciale and cook it over medium heat until it begins to brown and release its fat. Once this happens, add the chanterelle mushrooms.<\/p>\n<p>The chanterelles will naturally emulsify their juices with the guanciale fat as they cook\u2014this is exactly what you want. Let the mixture reduce.<\/p>\n<p>If you\u2019re poaching your eggs, now is the time to do it.<\/p>\n<p>Deglaze the squash with the amaretto midway through cooking, then reduce the heat and let it simmer until the other components are ready.<\/p>\n<p><strong>To plate, follow this order:<\/strong><br \/>\nIn a bowl, first place the squash shells. Fill them with the saut\u00e9ed squash, then the chanterelle-guanciale mixture, followed by the eggs, and finally the hazelnuts.<\/p>\n<blockquote><p>Optionally, lightly toast the hazelnuts to enhance their crunchiness.<\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-675\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-1024x768.jpg\" alt=\"coque de potimarron garnie oeuf noisettes et champignon visible\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201011_202347-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s squash season, and red kuri squash is a playful one\u2014slightly sweet and less bland than pumpkin. in this recipe, I give it an Italian twist with guanciale, amaretto, and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1033","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1033"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1033\/revisions"}],"predecessor-version":[{"id":1034,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1033\/revisions\/1034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/675"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}