Method

1. 1Step : Slice off the top of the squash, set the "lid" aside, and scoop out the inside. Keep the flesh and discard the seeds.
2. 2Step : In a skillet, toast the rice dry (without any fat) and let it become translucent.
3. 3Step : Dissolve the bouillon cube in 3/4 litre of boiling water.
4. 4Step : Add the rosemary sprigs and a splash of broth.
5. 5Step : Stir and gradually add the broth 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 toss them in for extra flavor).
7. 7Step : Let it cook for 15 minutes; if the rice is still firm, no worries, it will finish cooking in the oven.
8. 8Step : Remove the rosemary sprigs, then add the crème fraîche and goat cheese. Stir and adjust the seasoning if needed.
9. 9Step : Fill the squash with the risotto and bake for 50 minutes.