Recipe ideas: all squash is good to cook

Butternut, potimarron, potiron, courge musquée, pâtisson, courge spaghetti… Les courges se déclinent (presque) à l’infini. Cuisinez-les en jouant sur leurs différences et appréciez leurs saveurs variées.

Lukewarm salad from roasted goat cheese

For 4 people :

Preheat the oven to 180 ° C.Wash the pumpkin, cut it in half, empty the seeds then cut the flesh into 3 cm pieces.

Peel the red onions and mince them, crush the hazelnuts.Put everything in an oven dish.Drizzle with olive oil and honey, salt, pepper and cook for about 30 minutes, until the pumpkin is tender.

Pour the vegetables into a bowl, add the sliced goat cheese crottins and spinach shoots, mix and serve.

Small strawberries at the veal and the Appenzeller®

For 2 people :

Soak the crumb of bread in milk.Finely chop the shallot and garlic, add 150 g of veal and bread crumb.Add the small Appenzeller® cubes, salt and pepper.Grate a little nutmeg then book.

Cut the top of the Jack be Little, dig with a teaspoon inside to remove the seeds.Stuff your jack bel with the preparation made beforehand.Then put in the oven for 25 minutes at 180 degrees.Tast hot.

Musk squash crumble, pear and parmesan

For 4 people :

Peel, seed and cut the musk squash in cubes.Immerse them in a saucepan of boiling salted water, for 5 to 7 minutes until they are tender.Drain and reserve.

Preheat the oven to 180 ° C (th.6).

Prepare the crumble.In a container, pour the flour, almond powder, soft butter in pieces and grated parmesan.Mix with your fingertips until a slightly grainy paste.To book.

Wash, seed and cut the pears into pieces.In a gratin dish, distribute the pears and the musk squash cubes.Cover with crumble dough.

Salt, pepper and bake for 20 to 25 minutes until the crumble is golden golden.

Vegetarian Couscous

For 4 people :

Preheat the oven to 180 ° C.Wash the butternut squash and cut it into slices then in quarters (without peeling it).Place everything on a baking sheet covered with parchment paper.Peel the sweet potatoes, cut them into pieces and add them to the plate.Drizzle with olive oil, salt and pepper then bake for 45 minutes of cooking.

When the vegetables are cooked, remove them from the oven and reserve.When they are lukewarm, gently remove the skin from the squash pieces.

Peel and mince the onion then brown it for 5 minutes in a saucepan with olive oil.Then add the water, the poultry broth cube, the marocan tramier olive sachet, orange flue water and ras el-hanout and boil the whole.Then add the quinoa and cook the time indicated on the package.

Two minutes before the end of cooking, add the pieces of butternut squash and sweet potatoes as well as the chickpeas.Season with convenience and serve with fresh coriander.

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