Butterflet with butternut squash

Ingredients

• 30 g Unsalted butter (unsalted, at room temperature)
• 800 g Butternut squash (cut into ~2 cm dice)
• 150 g Smoked bacon (lean, not too fatty)
• 1 Medium onion (thinly sliced)
• 2 Garlic cloves (minced)
• 100 ml Dry white wine (optional, can be replaced with broth)
• 100 ml Chicken or vegetable broth (if you don't add wine)
• 200 ml Thick crème fraîche (at room temperature)
• 200 g Reblochon cheese (cut in half thicknesswise, rind on top)
• to taste Ground black pepper (freshly ground)
• 2 c. à soupe Fresh cilantro (or chives, parsley) (chopped)

Instructions

1. Prepare the ingredients

   Peel the butternut squash, cut it into 2 cm dice, thinly slice the onion, mince the garlic and cut the reblochon in half thicknesswise.

   Time: PT15M

2. Brown the squash

   Melt the butter in the sauté pan over low heat, add the butternut dice and brown them for 8 minutes, stirring regularly until tender.

   Time: PT8M

   Temperature: feu doux

3. Set aside the squash

   Transfer the browned squash to a serving dish and keep warm.

   Time: PT0M

4. Brown the bacon

   Return the sauté pan to low heat, add the bacon and brown for 4 minutes until lightly crisp.

   Time: PT4M

   Temperature: feu doux

5. Add onion and garlic

   Stir in the sliced onion then the minced garlic, cook for 1 minute over low heat until the onion becomes translucent.

   Time: PT1M

   Temperature: feu doux

6. Deglaze

   Pour the white wine (or broth) into the sauté pan, scrape the fond, and let the alcohol evaporate for 2 minutes.

   Time: PT2M

   Temperature: feu doux

7. Reincorporate the squash and add the cream

   Return the squash dice to the sauté pan, turn off the heat, add the crème fraîche and stir gently to obtain a smooth sauce.

   Time: PT2M

8. Melt the reblochon

   Place the cut reblochon on top, cover the sauté pan and let melt over very low heat for 5 minutes.

   Time: PT5M

   Temperature: feu très doux

9. Season and garnish

   Season generously with pepper, sprinkle with chopped cilantro (or chives/parsley).

   Time: PT1M

10. Finishing (optional)

    If desired, place the sauté pan in a preheated oven at 200°C or in the air‑fryer for 5 minutes to brown the top.

    Time: PT5M

    Temperature: 200°C

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Butternut squash: Pumpkin, Squash
• Instead of Smoked bacon: Pancetta, Smoked ham
• Instead of Medium onion: Shallot
• Instead of Garlic cloves: Garlic powder
• Instead of Dry white wine: Chicken broth, Vegetable broth
• Instead of Chicken or vegetable broth: Water + bouillon cube
• Instead of Thick crème fraîche: Heavy cream, Mascarpone
• Instead of Reblochon cheese: Raclette cheese, Pressed cheese
• Instead of Ground black pepper: White pepper
• Instead of Fresh cilantro (or chives, parsley): Chives, Flat‑leaf parsley

Equipment Needed

• Large sauté pan
• Chef's knife
• Cutting board
• Wooden spatula
• Measuring cup (optional)
• Oven (or air‑fryer) (optional)

Critical Steps — Do Not Skip

• Brown the squash (step 2)
• Brown the bacon (step 4)
• Deglaze (step 6)
• Melt the reblochon (step 8)

Chef Tips from the Video

• Use a high‑quality reblochon for an ultra‑creamy texture
• Add a small spoonful of whole‑grain mustard with the cream for a slight tang
• Serve with a lemony green salad to balance the richness of the dish

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Reheat gently over low heat.

Freezer: Not recommended: the cheese may separate.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cut the squash and aromatics the day before and keep them refrigerated
• The dish can be gently reheated over low heat or in the oven at 150°C before serving