Pumpkin with Mont d'Or, Roasted Garlic and Potatoes by @louloukitchen_

1h5

4 servings

🎃

1

Pumpkin

🧀

250 g

Mont d'Or cheese

🥔

500 g

Baby potatoes

🫒

30 ml

Olive oil

🌶️

2 g

Paprika

🫙

2 g

Za'atar

🌿

2 g

Herbes de provence

🍯

10 g

Honey

🧂

2 g

Salt

⚫

1 g

Black pepper

🧄

60 g

Garlic

🌿

5 g

Thyme

  1. Preheat
    • kabocha squash
    • baby potatoes

    Preheat the oven to 190°C and wash the kabocha squash and baby potatoes.

  2. Cut
    • kabocha squash

    Cut off the squash lid and scoop out the seeds with a spoon.

  3. Brush
    • kabocha squash
    • olive oil
    • paprika

    Brush the squash with olive oil, paprika, za'atar, Herbes de Provence, salt, and black pepper.

  4. Place
    • kabocha squash
    • baby potatoes
    • garlic

    Place the squash, baby potatoes, and whole garlic head on a baking tray.

  5. Roast
    • kabocha squash
    • baby potatoes
    • garlic

    Roast for 45 min at 190°C until the squash is tender and the potatoes are golden.

  6. Step
    • garlic
    • baby potatoes
    • Mont d'Or cheese

    Remove the garlic head and baby potatoes from the tray, then remove the rind from the Mont d'Or cheese.

  7. Press
    • garlic
    • Mont d'Or cheese
    • kabocha squash

    Press the roasted garlic and add it to the squash with the Mont d'Or cheese.

  8. Drizzle
    • honey
    • fresh thyme
    • kabocha squash

    Drizzle the filling with honey and scatter fresh thyme over it.

  9. Bake
    • kabocha squash
    • Mont d'Or cheese

    Bake for 10 min at 200°C until the cheese is melted and bubbling.

  10. Serve
    • kabocha squash
    • Mont d'Or cheese
    • baby potatoes

    Serve the melted cheese-filled squash with the roasted baby potatoes.

Pumpkin with Mont d'Or, Roasted Garlic and Potatoes by @louloukitchen_

1h5

4 servings

🎃

1

Pumpkin

🧀

250 g

Mont d'Or cheese

🥔

500 g

Baby potatoes

🫒

30 ml

Olive oil

🌶️

2 g

Paprika

🫙

2 g

Za'atar

🌿

2 g

Herbes de provence

🍯

10 g

Honey

🧂

2 g

Salt

⚫

1 g

Black pepper

🧄

60 g

Garlic

🌿

5 g

Thyme

Preparation Steps

  1. Step 1/10

    Preheat the oven to 190°C and wash the kabocha squash and baby potatoes.

    🎃kabocha squash
    🥔baby potatoes

  2. Step 2/10

    Cut off the squash lid and scoop out the seeds with a spoon.

    🎃kabocha squash
    🔪chef's knife
    🪵cutting board
    🥄spoon

  3. Step 3/10

    Brush the squash with olive oil, paprika, za'atar, Herbes de Provence, salt, and black pepper.

    🎃kabocha squash
    🫒olive oil
    🌶️paprika
    🫙za'atar
    🌿Herbes de Provence
    🧂salt
    ⚫black pepper
    🖌️pastry brush

  4. Step 4/10

    Place the squash, baby potatoes, and whole garlic head on a baking tray.

    🎃kabocha squash
    🥔baby potatoes
    🧄garlic
    🥢tongs

  5. Step 5/10

    Roast for 45 min at 190°C until the squash is tender and the potatoes are golden.

    🎃kabocha squash
    🥔baby potatoes
    🧄garlic

  6. Step 6/10

    Remove the garlic head and baby potatoes from the tray, then remove the rind from the Mont d'Or cheese.

    🧄garlic
    🥔baby potatoes
    🧀Mont d'Or cheese
    🥢tongs
    🔪chef's knife

  7. Step 7/10

    Press the roasted garlic and add it to the squash with the Mont d'Or cheese.

    🧄garlic
    🧀Mont d'Or cheese
    🎃kabocha squash
    🧄garlic press
    🥄spoon

  8. Step 8/10

    Drizzle the filling with honey and scatter fresh thyme over it.

    🍯honey
    🌿fresh thyme
    🎃kabocha squash
    🥄spoon

  9. Step 9/10

    Bake for 10 min at 200°C until the cheese is melted and bubbling.

    🎃kabocha squash
    🧀Mont d'Or cheese

  10. Step 10/10

    Serve the melted cheese-filled squash with the roasted baby potatoes.

    🎃kabocha squash
    🧀Mont d'Or cheese
    🥔baby potatoes
    🥄spoon

Composition

Ingredients

Types

Dairy, Vegetables, Fats and Oils, Herbs and Spices, Sweeteners

Ingredients

Pumpkin, Mont d'Or cheese, Baby potatoes, Olive oil, Paprika, Za'atar, Herbes de provence, Honey, Salt, Black pepper, Garlic, Thyme

Notes

Pumpkin (potimarron squash), Baby potatoes (or ratte potatoes), Olive oil (a drizzle), Paprika (a little), Za'atar (a little), Herbes de provence (a little), Honey (a little), Salt (a little), Black pepper (a little)

Allergens

Milk, Sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

430 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 43g, Fat: 24g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 790mg, Calcium: 260mg, Sodium: 520mg, Iron: 2.1mg

Vitamins

Vitamin A: 690µg, Vitamin C: 28mg, Vitamin B6: 0.5mg, Vitamin K: 18µg

Preparation

Time Information

Preparation

10 minutes

Cooking

55 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, spoon, pastry brush, garlic press, tongs

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Autumn, Winter, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Roasted, Crispy, Melty

Flavors

Savory, Sweet, Earthy, Garlicky, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered and do not leave out longer than 2 hours.), fridge : 3 days (Store in an airtight container at 4°C or below.), freezer : 1 month (Freeze in an airtight container; thaw overnight in the refrigerator before reheating.)