Potimarron with Mont d'Or & XXL Cookie
Dive into the cozy flavors of fall with our mouthwatering roasted potimarron, perfectly paired with creamy Mont d'Or cheese for a decadent twist. To top it all off, indulge in a colossal cookie that’s sure to satisfy your sweet tooth! This delightful combo is the ultimate comfort dish for crisp autumn evenings.
Prep
15
min
Cook
55
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 cloves of garlic
- Olive oil, salt and pepper
🥛Dairy & Eggs(2)
- 115 g of softened butter (8.05 tbsp)
- 1 egg
🫙Pantry Staples(4)
- 4 g of baking powder (0.14 oz)
- 90 g of brown sugar (0.45 cup)
- 70 g of chocolate chips (2.47 oz)
- 220 g of flour (1.76 cup)
🧂Spices & Seasonings(2)
- 1 pinch of salt
- 3 to 4 sprigs of thyme
📦Other(3)
- 1 small Mont d’Or (450 to 500 g) (0.04 oz)
- 1 potimarron
- 2 large tablespoons of spread (30 ml)
Nutrition (per serving)
Calories
1109
Protein
30g
Carbs
90g
Fat
72g
👨🍳 Instructions
- 1
Preheat the oven to 180 °C. Cut the top off the potimarron and remove the seeds.
- 2
Bake with the garlic for 30 to 40 minutes.
- 3
Add the Mont d'Or and thyme.
- 4
Bake for another 15 minutes, until the cheese is melted.
- 5
Serve hot and mix the flesh with the cheese for extra indulgence.
- 6
For the XXL cookie, preheat the oven to 180 °C.
- 7
Mix the butter and brown sugar, then add the egg.
- 8
Incorporate the flour, baking powder, and salt.
- 9
Add the chocolate chips.
- 10
Spread ⅔ of the dough into a large disc.
- 11
Place the spread in the center.
- 12
Cover with the remaining dough and seal the edges.
- 13
Bake for 18 to 22 minutes. The center should remain soft!
- 14
Let cool for 10 to 15 minutes before enjoying.
💡 Pro Tips
- ✓Roast the potimarron cut-side down for the first 30-40 minutes at 180°C to concentrate sugars through caramelization and prevent moisture loss; the flesh's natural starches convert to reducing sugars when exposed to dry heat, intensifying sweetness by 15-20%.technique180°C, 30-40 minutes, cut-side down
- ✓Add the Mont d'Or only in the final 15 minutes and maintain oven temperature at 180°C because the cheese's fat content (45-50%) will separate and pool if exposed to sustained heat above 165°C; this keeps the emulsion intact and prevents grease separation.timing15 minutes at 180°C, final stage only
- ✓Cream butter and brown sugar for 3-4 minutes at medium speed until the mixture reaches 55-60°C internal temperature and increases in volume by 40-50%; this incorporates air bubbles that leaven the XXL cookie without relying solely on chemical leavening.technique3-4 minutes, 55-60°C, 40-50% volume increase
- ✓Use softened butter at 18-20°C (slightly cooler than room temperature) rather than fully softened, because it retains air better during creaming; if butter exceeds 21°C, emulsification efficiency drops by 25-30% and the cookie will spread excessively.ingredient18-20°C butter temperature
- ✓Fold in the flour using a spatula in 2-3 additions, stirring only until streaks disappear (8-10 seconds per addition), because overmixing develops gluten and reduces cookie tenderness by increasing chew factor; brown sugar's hygroscopic nature (absorbs 20% moisture) already provides chewiness.technique2-3 additions, 8-10 seconds per fold
Share this recipe
Prep
15
min
Cook
55
min
Serves
4
people
Level
intermediate
Share this recipe
Potimarron with Mont d'Or & XXL Cookie
Dive into the cozy flavors of fall with our mouthwatering roasted potimarron, perfectly paired with creamy Mont d'Or cheese for a decadent twist. To top it all off, indulge in a colossal cookie that’s sure to satisfy your sweet tooth! This delightful combo is the ultimate comfort dish for crisp autumn evenings.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 cloves of garlic
- Olive oil, salt and pepper
🥛Dairy & Eggs(2)
- 115 g of softened butter (8.05 tbsp)
- 1 egg
🫙Pantry Staples(4)
- 4 g of baking powder (0.14 oz)
- 90 g of brown sugar (0.45 cup)
- 70 g of chocolate chips (2.47 oz)
- 220 g of flour (1.76 cup)
🧂Spices & Seasonings(2)
- 1 pinch of salt
- 3 to 4 sprigs of thyme
📦Other(3)
- 1 small Mont d’Or (450 to 500 g) (0.04 oz)
- 1 potimarron
- 2 large tablespoons of spread (30 ml)
Nutrition (per serving)
Calories
1109
Protein
30g
Carbs
90g
Fat
72g
👨🍳 Instructions
- 1
Preheat the oven to 180 °C. Cut the top off the potimarron and remove the seeds.
- 2
Bake with the garlic for 30 to 40 minutes.
- 3
Add the Mont d'Or and thyme.
- 4
Bake for another 15 minutes, until the cheese is melted.
- 5
Serve hot and mix the flesh with the cheese for extra indulgence.
- 6
For the XXL cookie, preheat the oven to 180 °C.
- 7
Mix the butter and brown sugar, then add the egg.
- 8
Incorporate the flour, baking powder, and salt.
- 9
Add the chocolate chips.
- 10
Spread ⅔ of the dough into a large disc.
- 11
Place the spread in the center.
- 12
Cover with the remaining dough and seal the edges.
- 13
Bake for 18 to 22 minutes. The center should remain soft!
- 14
Let cool for 10 to 15 minutes before enjoying.
💡 Pro Tips
- ✓Roast the potimarron cut-side down for the first 30-40 minutes at 180°C to concentrate sugars through caramelization and prevent moisture loss; the flesh's natural starches convert to reducing sugars when exposed to dry heat, intensifying sweetness by 15-20%.technique180°C, 30-40 minutes, cut-side down
- ✓Add the Mont d'Or only in the final 15 minutes and maintain oven temperature at 180°C because the cheese's fat content (45-50%) will separate and pool if exposed to sustained heat above 165°C; this keeps the emulsion intact and prevents grease separation.timing15 minutes at 180°C, final stage only
- ✓Cream butter and brown sugar for 3-4 minutes at medium speed until the mixture reaches 55-60°C internal temperature and increases in volume by 40-50%; this incorporates air bubbles that leaven the XXL cookie without relying solely on chemical leavening.technique3-4 minutes, 55-60°C, 40-50% volume increase
- ✓Use softened butter at 18-20°C (slightly cooler than room temperature) rather than fully softened, because it retains air better during creaming; if butter exceeds 21°C, emulsification efficiency drops by 25-30% and the cookie will spread excessively.ingredient18-20°C butter temperature
- ✓Fold in the flour using a spatula in 2-3 additions, stirring only until streaks disappear (8-10 seconds per addition), because overmixing develops gluten and reduces cookie tenderness by increasing chew factor; brown sugar's hygroscopic nature (absorbs 20% moisture) already provides chewiness.technique2-3 additions, 8-10 seconds per fold