Recently, in my Culinary chronic on Radio Star, https://www.radiostarsud.fr/I gave you ideas about what to do with all kinds of squash. And indeed, we can cook the squash from entrance to dessert.
Entry
What better than a great classic with a velvety butternut orange carrots and smoked paprika. I have published the recipe in recent days and I invite you to visit it: https://cathyrosi.com/butternut-velout-carrots-a-lorange/
1st dish: squash stuffed with fresh cheese
For this squash stuffed with fresh cheese, we will need:
Ingredients for 4 people
- 4 small squash
- 200 g of fresh cheese (we can use ricotta, of «Fresh squares‘, of Fresh goat…)
- 1 egg
- Salt, pepper,
- 1 clove of garlic
- 1 branch thyme
Preparation 10 minutes, cooking 40 minutes
Wash squash and steam for 20 minutes.
Cut the hats (and keep them for decoration), dig the squash and salt inside. Settle.
Chop the flesh and mix it with the egg, the garlic pod peeled and chopped, the thyme. Season with salt and pepper.
Put this stuff in the squash and bake at 180° 20 min.
Dressing
Place the squash in the center of the plate with the seeds of grilled and salty squash: https://cathyrosi.com/sales-and-grills-and-sales-sales-and-grills/
2nd dish: honey and thyme frozen squash pallets, Puy green lentils like a risotto
For these iced squash pallets with honey and thyme and thesePuy green pellets like a risotto, we will need:
Ingredients for 4 people
- 1 Nice squash
- olive oil
- 3 strands of thyme
- 2 cs of honey
- 300 g of green lentils from Puy
- 1 carrot
- 2 shallots
- 100 ml of white wine
- 500 ml vegetable broth
- Salt, pepper
Preparation 20 minutes, cooking 20 minutes
Wash it Nice squash, peel with the help of a saver and cut it into washers 2cm thick.
In a hopper, heat olive oil. Putting the Squash pallets and brown them for a few minutes on each side. Add honey, branches of thyme and a little water (half the pallet height). Season with salt and pepper. Cover with a baking paper in which a hole of 1 cm has been made in advance. Cook over low heat. To check the cooking, plant a sharp knife and as soon as it melts, it's ready!
Meanwhile, heat the vegetable broth. Peel and chisel shallots and carrot in brunoise (very small). Put them in a saucepan with a little olive oil. Rinse Puy green lentils and add them. Water from white wine and let the alcohol evaporate. Gradually add the broth as the lentils drink. Salt and pepper; Do not hesitate to join herbs of your choice. It will take about 20 minutes for the lentils to be cooked.
Dressing
Place the pallets and the risotto of green lentils from Puy. You can accompany with a little velvety made beforehand: https://cathyrosi.com/butternut-velout-carrots-a-lorange/
Dessert : Butternut squash matin
To do this Butternut squash matin, we will need:
Ingredients for 4 people
- 1 Butternut squash
- 60 g of brown sugar
- 60 g butter
- 1 pastry Of 230 g
Preparation 10 minutes, cooking 40 minutes
Preheat oven to 200°.
Peel and cut into cubes of about 3 cm3 a butternut squash.
Melt half the butter with half the sugar in a pan. When it starts to caramelize, add squash and roast it on all sides.
In a Missed mould or in a pie dish, Put the rest of the butter in pieces and the rest of the sugar. Put on the pieces of butternut well arranged and tight. Put over the laminated dough. With a thin knife, remove the pastry. Bake 30 minutes.
Dressing
That pie. Butternut squash matin may be accompanied by chantilly, of fresh cream, of Lemon sorbet, smallGarliced hazelnuts….
In conclusion
You'll understand. 100% squash menu is also a vegetarian menu. It fills the daily requirements a meal in terms of vitamins, fibers, proteins, carbohydrates, lipids... and yet it is extremely greedy !
The fruits and vegetables used are derived from: https://www.ladiligenceofproducer.fr/
The spices come from: https://sarabar.fr/
Olive oil: https://www.oltremonti.fr/en/
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