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    Accueil » Diets » Vegetarian

    Vegetarian stuffed butternut squash

    Publié le : Oct 24, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    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!

    Butternut stuffed on baking paper with pine nuts.
    Table des matières
    • 💙 Why you'll love it
    • 🎃 Ingredients
    • ✅ Vegan and gluten-free version
    • 🥰 The anti-waste tip
    • ❄️ Storage
    • 😋 Other gems to beat the cold
    • 📖 Recette

    💙 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.
    Butternut stuffed on baking paper with pine nuts.

    🥰 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

    • Shrimp pasta with creamy sauce
    • Baked chicken enchiladas
    • Spicy mac and cheese

    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

    Butternut farci sur du papier cuisson avec des pignons.
    Pas encore de vote

    Vegetarian stuffed butternut squash

    A gourmet butternut topped with melting spinach and mozzarella, all baked au gratin: a recipe as comforting as it is easy.
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins

    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
    Metric - US Customary

    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.
    Author: Marie Compain
    Keyword: cheesy, comforting, delicious, simple
    Régime: Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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