Autumn invites cozy kitchens and rich, warming flavors. This stuffed potimarron recipe pairs the squash’s sweet, chestnut-like flesh with creamy cancoillotte and playful coquillettes. It’s a one-dish comfort meal that works for weeknights or a relaxed weekend table. The idea comes from Instagram creator Anaïck Jégou and delivers both texture and nostalgia in every bite.
Ingredients for four servings — what to gather
- 1 potimarron (about 2 kg) or two small ones (750–900 g each)
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 red onion
- 100 g bacon or lardons
- 300 g coquillettes (small pasta)
- 1 jar cancoillotte (200 g) or 20 cl cream
- 30 g Grana Padano (or Comté, Gruyère, Emmental)
- A small bunch of fresh parsley
- A pinch of nutmeg
- Salt and black pepper to taste
How to make the stuffed potimarron — clear steps
- Preheat your oven to 180°C (350°F).
- Wash the potimarron and halve it. Scoop out seeds and stringy bits.
- Place two unpeeled garlic cloves in each hollow. Drizzle olive oil, season with salt and pepper.
- Lay the halves cut-side up on a baking tray lined with parchment. Roast 30–45 minutes until the flesh is soft.
- While the squash roasts, chop the red onion and slice the bacon. Spread on another tray and roast about 25 minutes until golden.
- Cook the coquillettes in plenty of salted boiling water until al dente. Drain and keep warm.
- Combine warm pasta with the roasted onion and bacon. Add the cancoillotte (or cream), chopped parsley, a pinch of nutmeg, and some scooped potimarron flesh.
- Season with salt and pepper, mix thoroughly, and press the filling into each potimarron half.
- Scatter grated cheese over the top and place under a hot grill for about 10 minutes to brown and bubble.
- Serve immediately, spooning out generous portions of squash and pasta from each half.
Why cancoillotte works so well — cheese notes and uses
Cancoillotte is a lightweight, meltable cheese from Franche-Comté in eastern France. Made from metton (skimmed milk curd) with a little butter, it is often flavored with garlic or white wine. Its texture is glossy and slightly elastic when warmed.
The cheese is naturally low in fat and high in protein and calcium. That makes it a great option to create creamy sauces without overwhelming richness. Use it cold on toasts, folded into a sauce, or as a substitute for Emmental in a gratin or croque-monsieur.
Practical tips, swaps and serving ideas
- Vegetarian swap: Replace bacon with roasted mushrooms or smoked tempeh.
- Cheese alternatives: If you can’t find cancoillotte, use crème fraîche or a mild, melting cheese.
- Make-ahead: Assemble the filling ahead, chill, then stuff and bake when needed.
- Crunch boost: Add toasted breadcrumbs or chopped nuts before broiling for texture.
- Herbs & aromatics: Try thyme or sage with the roasted squash for an earthy note.
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Pairing ideas
- Serve with a simple green salad to cut the richness.
- A glass of light white wine or a fruity rosé complements the dish.
- Storage: Leftovers keep 2–3 days in the fridge. Reheat covered in the oven to preserve creaminess.
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