Stuffed Potimarron (Red Kuri Squash) by @guillauminetherond

1h5

2 servings

🎃

1

Potimarron

🍄

250 g

Button mushrooms

🥛

100 g

Crème fraîche

🧅

1

Shallot

🧀

100 g

Reblochon

🌰

Walnuts

🌿

Parsley

🌶️

Smoked paprika

🧈

Butter

🧂

Salt

⚫

Pepper

  1. Cut
    • Potimarron

    Cut the potimarron in half, remove the seeds and bake for 15 min at 180°C.

  2. Sauté
    • Butter
    • Shallot
    • Button mushrooms

    In a frying pan with a knob of butter, sauté the shallot, then add the sliced mushrooms and season. Cook for 10 min.

  3. Combine
    • Button mushrooms
    • Walnuts
    • Parsley

    In a bowl, combine the cooked mushrooms, crushed walnuts, parsley, reblochon cut into small cubes, crème fraîche and smoked paprika. Mix together.

  4. Fill
    • Potimarron

    Fill the potimarron with the mixture and bake again for 30 min.

Stuffed Potimarron (Red Kuri Squash) by @guillauminetherond

1h5

2 servings

🎃

1

Potimarron

🍄

250 g

Button mushrooms

🥛

100 g

Crème fraîche

🧅

1

Shallot

🧀

100 g

Reblochon

🌰

Walnuts

🌿

Parsley

🌶️

Smoked paprika

🧈

Butter

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/4

    Cut the potimarron in half, remove the seeds and bake for 15 min at 180°C.

    🎃Potimarron
    🔪Knife
    🪵Cutting board
    🥄Spoon
    🍳Baking tray

  2. Step 2/4

    In a frying pan with a knob of butter, sauté the shallot, then add the sliced mushrooms and season. Cook for 10 min.

    🧈Butter
    🧅Shallot
    🍄Button mushrooms
    🧂Salt
    ⚫Pepper
    🔪Knife
    🪵Cutting board

  3. Step 3/4

    In a bowl, combine the cooked mushrooms, crushed walnuts, parsley, reblochon cut into small cubes, crème fraîche and smoked paprika. Mix together.

    🍄Button mushrooms
    🌰Walnuts
    🌿Parsley
    🧀Reblochon
    🥛Crème fraîche
    🌶️Smoked paprika
    🥣Mixing bowl

  4. Step 4/4

    Fill the potimarron with the mixture and bake again for 30 min.

    🎃Potimarron
    🥄Spoon
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Dairy, Nuts, Herbs, Spices

Ingredients

Potimarron, Button mushrooms, Crème fraîche, Shallot, Reblochon, Walnuts, Parsley, Smoked paprika, Butter, Salt, Pepper

Notes

Potimarron (red kuri squash), Button mushrooms (fresh), Shallot (or 1 onion), Walnuts (crushed, amount not given), Parsley (amount not given), Smoked paprika (amount not given), Butter (a knob, for frying the shallot and mushrooms), Salt (to season the mushrooms), Pepper (to season the mushrooms)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 28g, Fat: 34g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 250mg, Potassium: 700mg, Phosphorus: 220mg, Iron: 1.8mg

Vitamins

Vitamin A: 300µg, Vitamin C: 20mg, Vitamin B2: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Knife, Cutting board, Spoon, Frying pan, Mixing bowl, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Halloween

Origin

Source

Platform

instagram

Original Creator

@guillauminetherond

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Melted

Flavors

Savory, Smoky, Earthy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (Store in an airtight container once cooled,Reheat in the oven until hot throughout), freezing : 1 month (Best frozen before the final bake, well wrapped,Thaw in the fridge before baking)