Red kuri squash, comté & walnut cake


A delicious cake with squash, comté cheese and walnut kernels sprinkled with sesame and squash seeds. A nice snack or appetizer. You can also serve a few slices for a light meal with a salad on the side. Follow the steps!

Red kuri squash, comté & walnut cake

Servings 8
Prep Time 20 minutes
Cook Time 30 minutes


  • 250 g roasted dices of red kuri squash
  • 100 g comté cheese
  • 1 handful of walnuts
  • 3 eggs
  • 200 g flour for instance a mix of different flours like 50 g of multi cereals flour 50 g of kamut flour and 100 g regular white flour
  • 10 g baking powder
  • 10 cl olive oil
  • 10 cl milk
  • 1 tbsp walnut oil optional
  • 1 tsp cumin
  • ½ tsp smoked paprika optional
  • 1 tsp nutmeg
  • 1 pinch of salt
  • squash seeds
  • sesame seeds


  • If you don't have any leftover roasted pumpkin, cut a pumpkin into small cubes, drop the cubes into a gratin dish, drizzle with olive oil and sprinkle with thyme. Bake at 180°C for about 30 minutes until the flesh is melted.
  • Dice the cheese and coarsely crush the walnut kernels.
  • In a bowl, beat the eggs, add the milk and oil and mix again with a whisk.
  • Gradually add the flour and yeast while whisking.
  • Add the spices and mix again, then add the diced pumpkin, the comté cheese and the walnut kernels.
  • Pour the preparation into a cake tin and sprinkle the pumpkin and sesame seeds on top.
  • Bake at 180°C for about 30 minutes. Check with the tip of a knife and let cool on a wire rack.


You can replace the comté cheese with other cheeses, such as parmesan, mozzarella, ricotta, feta, etc…
You can also add some mushrooms for instance.
Course: Appetizer, Snack
Cuisine: French
Keyword: Cake, Squash, Walnut

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