Method

1. 1Step : Cut off the top of the squash, set the "lid" aside, and hollow out the inside. Keep the flesh and discard the seeds.
2. 2Step : In a skillet, toast the rice dry (without any fat) until it becomes translucent.
3. 3Step : Dissolve the bouillon cube in 3/4 liter of boiling water.
4. 4Step : Add the rosemary sprigs and a little bit of broth.
5. 5Step : Stir and add broth gradually as you go.
6. 6Step : Add the squash flesh, then season with salt and pepper. If you have leftover vegetables like leek greens, you can also add them for more flavor.
7. 7Step : Cook for 15 minutes; if the rice is still hard, don't worry, it will finish cooking in the oven.
8. 8Step : Remove the rosemary sprigs, then add the crème fraîche and goat cheese. Mix and adjust the seasoning if needed.
9. 9Step : Stuff the squash with the risotto and bake in the oven for 50 minutes.