Stuffed Butternut Squash with Quinoa, Vegetables and Roquefort by @hervecuisine

1h15

4 servings

🎃

1

Butternut squash

🧀

200 g

Roquefort AOP

🌾

200 g

Quinoa

🥕

3

Carrots

🌿

0.25 bunch

Parsley

🌿

Chives

🧄

2 cloves

Garlic

🧅

1

Sweet onion

🥜

30 g

Toasted hazelnuts

⚫

Pepper

🫒

Olive oil

🌿

Herbes de provence

🍲

Vegetable stock

  1. Cook
    • Quinoa

    Cook the quinoa in boiling water.

  2. Cut
    • Butternut squash

    Cut the butternut squash in half lengthwise, scoop out the flesh and set it aside.

  3. Halve
    • Butternut squash
    • Olive oil
    • Herbes de Provence

    Pre-bake the hollowed squash halves in the oven with a little olive oil and herbes de Provence.

  4. Sauté
    • Sweet onion
    • Garlic
    • Olive oil

    In a pan, sauté the sliced onion and garlic in olive oil.

  5. Dice
    • Carrots

    Dice the carrots into small cubes and add them to the pan, keeping them a little firm and crunchy.

  6. Chop
    • Butternut squash
    • Herbes de Provence
    • Roquefort AOP

    Chop the reserved butternut squash flesh with a knife and add it to the pan with herbes de Provence, then sauté everything together.

  7. Add
    • Parsley

    Add fresh parsley.

  8. Add
    • Vegetable stock

    Add a little water or vegetable stock to speed up the cooking.

  9. Stir
    • Quinoa

    Stir in the cooked quinoa.

  10. Fill
    • Butternut squash
    • Roquefort AOP

    Fill the squash halves with the stuffing, placing cubes of Roquefort AOP between two layers of stuffing inside each squash.

  11. Drizzle
    • Olive oil
    • Pepper

    Drizzle with a little olive oil and add pepper, then gratinate in the oven.

  12. Serve
    • Roquefort AOP
    • Chives
    • Toasted hazelnuts

    Before serving, top with cubes of Roquefort AOP, fresh herbs and crushed toasted hazelnuts.

Stuffed Butternut Squash with Quinoa, Vegetables and Roquefort by @hervecuisine

1h15

4 servings

🎃

1

Butternut squash

🧀

200 g

Roquefort AOP

🌾

200 g

Quinoa

🥕

3

Carrots

🌿

0.25 bunch

Parsley

🌿

Chives

🧄

2 cloves

Garlic

🧅

1

Sweet onion

🥜

30 g

Toasted hazelnuts

⚫

Pepper

🫒

Olive oil

🌿

Herbes de provence

🍲

Vegetable stock

Preparation Steps

  1. Step 1/12

    Cook the quinoa in boiling water.

    🌾Quinoa
    🍲Pot

  2. Step 2/12

    Cut the butternut squash in half lengthwise, scoop out the flesh and set it aside.

    🎃Butternut squash
    🔪Knife
    🪵Cutting board
    🥄Spoon

  3. Step 3/12

    Pre-bake the hollowed squash halves in the oven with a little olive oil and herbes de Provence.

    🎃Butternut squash
    🫒Olive oil
    🌿Herbes de Provence
    🍳Baking dish

  4. Step 4/12

    In a pan, sauté the sliced onion and garlic in olive oil.

    🧅Sweet onion
    🧄Garlic
    🫒Olive oil
    🍳Pan

  5. Step 5/12

    Dice the carrots into small cubes and add them to the pan, keeping them a little firm and crunchy.

    🥕Carrots
    🔪Knife
    🪵Cutting board
    🍳Pan

  6. Step 6/12

    Chop the reserved butternut squash flesh with a knife and add it to the pan with herbes de Provence, then sauté everything together.

    🎃Butternut squash
    🌿Herbes de Provence
    🔪Knife
    🪵Cutting board
    🍳Pan

  7. Step 7/12

    Add fresh parsley.

    🌿Parsley
    🍳Pan

  8. Step 8/12

    Add a little water or vegetable stock to speed up the cooking.

    🍲Vegetable stock
    🍳Pan

  9. Step 9/12

    Stir in the cooked quinoa.

    🌾Quinoa
    🍳Pan

  10. Step 10/12

    Fill the squash halves with the stuffing, placing cubes of Roquefort AOP between two layers of stuffing inside each squash.

    🎃Butternut squash
    🧀Roquefort AOP
    🥄Spoon

  11. Step 11/12

    Drizzle with a little olive oil and add pepper, then gratinate in the oven.

    🫒Olive oil
    ⚫Pepper
    🍳Baking dish

  12. Step 12/12

    Before serving, top with cubes of Roquefort AOP, fresh herbs and crushed toasted hazelnuts.

    🧀Roquefort AOP
    🌿Chives
    🥜Toasted hazelnuts

Composition

Ingredients

Types

Vegetables, Dairy, Grains, Herbs, Nuts, Spices, Fats and Oils, Condiments

Ingredients

Butternut squash, Roquefort AOP, Quinoa, Carrots, Parsley, Chives, Garlic, Sweet onion, Toasted hazelnuts, Pepper, Olive oil, Herbes de provence, Vegetable stock

Notes

Butternut squash (a pumpkin also works), Roquefort AOP (for the stuffing), Quinoa (cooked in boiling water), Chives (a little), Sweet onion (thinly sliced), Toasted hazelnuts (crushed, for the topping), Herbes de provence (used on the squash before pre-baking and in the stuffing), Vegetable stock (or water, a little, to speed up cooking of the stuffing)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Sugar-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 38g, Fat: 23g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 650mg, Sodium: 620mg, Magnesium: 70mg, Iron: 2.2mg

Vitamins

Vitamin A: 580µg, Vitamin C: 20mg, Vitamin B12: 0.4µg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Knife, Cutting board, Spoon, Pan, Pot, Baking dish

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Comfort Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Melty, Crunchy

Flavors

Savory, Earthy, Nutty, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (in an airtight container,once cooled to room temperature), reheating : 15-20 minutes at 180°C (in the oven,covered with foil to prevent drying out), freezing : up to 1 month (wrap tightly,quality of texture may slightly decrease after thawing)