Smoked bucatini gratin with squash, Comté JuraFlore cheese and grilled chorizo

  • Preparation 2 h
  • Cooking 2 h 30 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 1.2 kg Ambercup squash (or Butternut), cut into large quarters
  • Olive oil
  • 2 cups of HICKORY smoking wood chips (soaked in water 30 minutes)
  • 450 g bucatini
  • 1 cup of strong chorizo cut into cubes
  • 1/4 cup of butter
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup flour
  • 3 cups hot milk
  • 1/2 teaspoons paprika
  • 1/2 teaspoons Italian spices
  • 2 pinches of nutmeg
  • 200 g (about 2 cups) Comté JuraFlore cheese (12 months hazelnut and fruity), grated
  • 2 cups grated Russet potatoes (wait until the end!)
  • 2 cups grated sharp cheddar cheese
  • Salt and pepper from the mill



  • Preheat the oven to 400 °F.
  • Place squash quarters on baking sheet, flesh up. Add a good drizzle of olive oil then season salt and pepper generously. Place in the oven and cook for 1 hour to 1h30, until the flesh is very tender. Remove from the oven, let cool 10 minutes and remove the flesh. Chop and set aside.
  • In a large saucepan filled with salted boiling water, cook the pasta 2 minutes less than the time indicated on the package, which will give pasta cooked but firm. Rinse with cold water, drain and reserve.
  • In a non-stick saucepan heated to medium high heat, add the chorizo ​​and cook for 7 to 8 minutes, stirring, or until the chorizo ​​is crisp. Place on a plate and set aside.
  • In the same saucepan over medium heat, melt butter then add onion and garlic. Cook for 3 to 4 minutes to soften.
  • Add the flour, mix well and cook for 1 minute while stirring.
  • Pour some of the milk and beat the lumps with a whisk. Add the rest of the milk and mix well until the mixture is smooth. Add the paprika, Italian spices and nutmeg then season with salt and pepper.
  • Continue cooking for 5 to 7 minutes until a lightly thick sauce is obtained. We do not want a sauce too thick because cooking on the BBQ and in the oven will thicken the sauce even more.
  • Remove from heat then add Comté JuraFlore cheese. Stir for 2 minutes to melt. Cover and set aside.
  • Preheat the BBQ to maximum. Using heavy-duty (or doubled) aluminum foil, form 2 pouches with 1 cup of drained wood chips in each foil and seal tightly. Pierce 1 hole on the top and place on the grills directly. The wood should start smoking after about 15-20 minutes.
  • In a large baking dish (or probably two) add pasta followed by squash and bechamel sauce. Mix slightly.
  • When the papillotes are smoking, place the dish on the BBQ and close the flames only under the pasta dish. The goal is to have only flames under the wood pouches. Smoke for 30 minutes.
  • Preheat the oven to broil.
  • Grate the potatoes and rinse well under cold water to remove starch. Drain and press firmly to remove as much water as possible. Pour into a bowl with the cheddar cheese. Season with salt, and pepper then mix well.
  • Spread the mixture on top of the pasta and place in the oven. Cook for 5 to 10 minutes or until the potatoes are very crisp and golden. Undo your belt and serve immediately!