Preheat the oven to 180°C.
Wash the butternut squash, cut them in half, remove the seeds.
Lightly hollow out the cavities of the butternut squash using a tablespoon. Keep the removed flesh cool for a future soup.
Place the butternut squash halves on a baking sheet or gratin dish.
To make them stand up straight, you can lightly cut a piece of the rounded part or wedge them with a ball of aluminum foil.
Salt them a little.
Cut the goat’s cheese log into cubes and distribute them among the butternut squash.
Sprinkle with grated garlic, thyme and pepper then pour in the liquid cream, up to the brim.
Bake for 1 hour to 1 hour 30 minutes, depending on the size of your butternut squash. Test the cooking by pushing a knife blade into the flesh.
Enjoy hot or warm.
