Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

Ingredients for Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

• 1 large (about 2.3kg ) and 1 medium (about 1.6kg) butternut squash

• 475ml double cream, divided

• 240ml finely grated Parmesan (about 90g ), divided

• 3 strips bacon (about 90g )

• 4 tablespoons sugar, divided

• 2 cuillères à soupe de noisettes finement hachées

• 1 1/4 cuillères à café de sel kasher

• 3/4 cuillères à café de poivre noir fraîchement moulu

• 1/4 cuillère à café de muscade fraîchement râpée

• 45ml chopped chives, divided

How to make Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

Preheat oven to 204°C. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.

Meanwhile, heat 240ml cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 30g cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.

Spread 3 tablespoons sugar in a thin layer in the centre of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.

Reduce oven temperature to 191°C. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 1450ml squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 tablespoon reserved bacon fat, and remaining 240ml cream, 180ml cheese, and 1 tablespoon sugar until smooth. Fold in 2 tablespoons chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20–30 minutes.

Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.

Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 tablespoon chives. Serve extra candied hazelnut-bacon bits on the side.

Squash shells can be filled (not baked) 2 days ahead; cover and chill.

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