To cook the squash

  1. Pre-heat the oven at 180°C (gas mark 6)
  2. Wash the squash and carve out a ‘hat’ in each squash
  3. Remove the flesh of the squash using a teaspoon
  4. Put the squash into an oven-proof dish and place into the oven to cook for 35-40 minutes
  5. Prick the flesh with a knife to check that the squash is cooked and tender
  6. Set aside

 

To prepare the squid ink and Beaufort Risotto

  1. Peel and finely chop the shallots
  2. Sweat the shallots in the olive oil and butter on a medium heat until they become transparent
  3. Add the rice and mix until the grains are covered
  4. Pour in the white wine and leave to evaporate
  5. Add a ladle of the vegetable stock and cook until it has been absorbed by the rice
  6. Add the stock a little at a time until all the rice has been cooked
  7. Add the squid ink and mix until all the rice is the same colour
  8. Pour in the double cream and mix gently
  9. Add the sage and cheese shavings and mix into the rice

 

Assembly

  1. Fill each squash with the risotto and place in the oven for 2 to 3 minutes
  2. Top with crushed, toasted hazelnuts before serving

 

Styling and recipe: AnneCé Bretin
Photo: Amélie Roche