Butternut squash stuffed with moughrabieh
Quelle courge …! Je ne vous avais encore pas proposé une version de courge butternut farcie !!! Et pourtant, je dois dire que cette courge à vraiment mes faveurs, car oui avec son petit goût sucré, je crois qu’elle est de loin ma préférée. Après vous l’avoir préparé dans un gâteau à la courge pendant les fêtes, gâteau qui soit dit en passant est une tuerie (quoi vous ne l’avez pas encore essayé ?!!!), voici une version salée et farcie. Chaque semaine je met au moins une courge dans mon panier du marché (quand ça n’est pas deux ou trois variétés différentes !!!) and this week it’s the butternut squash that goes into the pan (finally in the oven !).
If you don’t yet know moughrabieh, go for it, it is a wheat semolina a little larger than couscous, which comes straight from the middle east. This isn’t the first time I’ve cooked it on the blog., so go back and see this moughrabieh salad !
- 1 medium butternut squash
- 150 g de moughrabieh
- 2 Toulouse sausages
- 50 cl of chicken stock
- 1 onion
- 2 mushrooms of Paris
- 1 sprig of thyme
- 1 pinch of Espelette pepper
- 1 filet d'huile d'olive
- Salt and pepper
- Preheat the oven to 180°.
- Cut the squash in half lengthwise, remove the seeds then arrange it, cut side up, on a baking tray. Bake 30 minutes.
- During this time, chop the onion and mushrooms and sweat them in a pan with a drizzle of olive oil, over medium heat for 10 minutes.
- Remove the skin from the sausages and chop it into pieces, add to onion, stir well and sauté over high heat 5 minutes.
- Then add the moughrabieh and thyme, then gradually add the broth as for a risotto. Let cook over medium heat, until the broth is completely absorbed and the moughrabieh is cooked (you may need a little more broth to finish cooking). Adjust the seasoning then add the Espelette pepper.
- Remove the squash from the oven then stuff with the mixture. Serve immediately.
Emilie
LadyMilonguera
4.2.14I would never have thought of preparing butternut like that..
Rosenoisettes
4.2.14A stuffed butternut squash, very good tasty idea, yummy!
Aix guinea fowl
4.2.14With Toulouse sausage… Mmm what a good idea !
Juliette
5.2.14Nice discovery for me too ! It’s true that I have a bit of a tendency to abandon butternut and its friends in favor of pumpkin.…
However, where to find moughrabieh ? I've never heard of it and oriental stores are not common in my countryside. Thanks in advance
Emilie
5.2.14Thank you Juliet ! For the mougrabeeh, I think there are online grocery stores that sell them..
lydia
5.2.14A delicious squash ! Kisses
Céline My market gardener in a saucepan
16.2.14I am totally “squash” and my favorite is also butternut. I stocked up in the cellar to prevent shortages. I also tested a stuffed version recently. I would like to leave the link if you have the opportunity to take a look. : http://monmaraicheralacasserole.over-blog.com/2014/01/courge-butternut-farcie-petit-%C3%A9peautre-comt%C3%A9-raisins-noisettes.html
Congratulations for all your recipes which are all more appetizing than the others.!
Emilie
17.2.14Good idea to stock up in the cellar 😉 I really like your stuffed recipe which looks very delicious !