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A delicious, gourmet butternut, topped with melting spinach and mozzarella, all baked au gratin. This oven-stuffed squash is "THE" autumnal family recipe par excellence, as comforting as it is easy. And you don't even have to peel the squash!
Table des matières
💙 Why you'll love it
- No need to peel it : let's face it, peeling a squash is a very tedious (and time-consuming and painful) process...
- A super-simple, vegetarian* recipe.
- Comforting for those long autumn or winter evenings.
*Many cheeses contain animal rennet (a coagulant that transforms milk into cheese by curdling it). There are mozzarella and Swiss cheeses without animal rennet, you just have to look at the products carefully.
To be sure the cheese you buy is vegetarian, look for the words "suitable for vegetarians". You can also look at the list of ingredients: if you see "rennet", it's 99% animal-based. On the other hand, if you see "microbial coagulant", "microbial enzymes" or "vegetable rennet", the product is vegetarian.
🎃 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- A squash: in this case butternut squash, which is in season from September to March included.
- Spinach: in season from September to May included.
- Crème fraîche
- Cheeses: Swiss cheese and mozzarella.
- Garlic, red onion and pine nuts.
- Thyme
- Spices: nutmeg, sweet paprika and Espelette pepper.
- Peeled tomatoes, since fresh tomatoes are not in season.
✅ Vegan and gluten-free version
- To make this recipe vegan, replace the Swiss cheese and mozzarella cheeses with the vegetable cheeses of your choice. Fresh cream can be replaced by vegetable cream, such as soy cream.
- To make this recipe gluten-free, remove the nutmeg, which often contains gluten. And be sure to check the label on any cheese you buy to make sure it doesn't contain any. Crème fraîche doesn't usually contain it, but you should also check when you go shopping.
🥰 The anti-waste tip
Don't throw pumpkin seeds away: they're delicious as an appetizer, in soups or even in salads! Wash well, then dry thoroughly with paper towels. Spread them out on a parchment-lined baking sheet and bake at 320°F/160°C for 10-15 minutes.
❄️ Storage
To keep this stuffed squash cold, you have 2 options: either place it on a plate and cover it with aluminum foil before putting it in the fridge. Either put it in a tupperware and put it straight in the fridge. It will keep for 2 to 3 days.
😋 Other gems to beat the cold
If you make this stuffed squash, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Vegetarian stuffed butternut squash
Ingredients
- 2.2 lbs. butternut squash
- 5 sprigs thyme
- 1 tablespoon olive oil
- 1 red onion
- 3 small garlic cloves
- 9 oz spinach
- 5.5 oz creme fraiche
- 2.5 oz grated Swiss cheese
- 1 teaspoon nutmeg
- 2 teaspoons ground sweet paprika
- A pinch Espelette pepper
- 4 oz peeled tomatoes
- 2 oz mozzarella cheese
- A handful pine nuts
- Salt to taste
- Black pepper to taste
Instructions
- Cut the butternut in half (no need to peel) and remove the seeds with a spoon. Line the butternut with the squares, sprinkle with thyme, salt and pepper, olive oil and bake at 445°F/230°C on natural convection/static heat high and low, for 40-45 minutes. To check if it's cooked, stick a knife blade into it. If it goes in without a hitch, it's done.
- Wash your spinach well under running water, then remove the tough stems. Drain and set aside.
- In a frying pan, sauté the finely chopped red onion and garlic. Once translucent, add the spinach shoots, crème fraîche, salt and cover.
- Stir from time to time, and once reduced, add pepper, paprika, nutmeg and piment d'Espelette. Remove the lid, stir and add the Gruyère.
- Once the butternut has cooked and cooled, scrape out the flesh with a fork. Mix with the contents of the pan.
- Chop the peeled tomatoes and line the bottom of the butternut with them. Add the contents of the frying pan, sprinkle with the mozzarella and place in the oven on grill mode until the mozzarella is nicely gratinated.
- Sprinkle with pine nuts and enjoy piping hot.
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