Recipe serves 4
Kevin Fondrillon, chef at the Jardin D'hiver restaurant in Brest, offers you a recipe that's both seasonal and healthy... Discover his recipe for butternut stuffed with quinoa and cheddar cheese!
Butternut stuffed with quinoa and cheddar cheese
Ingredients
-2 medium or small butternuts, depending on appetite
-200 grams of quinoa
-3 shallots
-100 grams of cheddar cheese
-1 tablespoon curry powder
-2 cloves garlic
- 1/2 bunch parsley
-3 eggs
-100 grams breadcrumbs
-50 grams pumpkin seeds
-2 tablespoons olive oil
Preparation
Preheat oven to 180°C.
Prepare a pot of boiling salted water to cook the quinoa (remember to use a lid to save energy). Follow the cooking times indicated, drain the quinoa in a sieve or chinois étamine and rinse thoroughly with cold water.
3) While the water is heating, prepare the vegetables: Wash the butternuts and parsley, and peel the garlic cloves and shallots.
Cut whole butternuts in half lengthways. Keep the skin and scoop out the seeds with a tablespoon.
Place the butternut halves, flesh side up, on baking paper in a baking dish. Brush the flesh with olive oil and season with salt and pepper. Bake for 10/15min in a preheated oven at 180°C, using fan-assisted heat.
Butternut is cooked when the tip of a knife penetrates the flesh without forcing.
While the butternuts are cooking, we'll prepare the stuffing. Finely chop the parsley, shallots and garlic cloves. Cube the cheddar cheese.
Mix the cold, drained quinoa with the parsley, shallots, garlic, curry powder, cubed cheddar, pumpkin seeds and whole eggs in a small bowl, adding salt and pepper if necessary.
9)Stuff the butternuts with this mixture, where the seeds were previously. Sprinkle with breadcrumbs.
Bake for 10/15 minutes.
Serve piping hot with a green salad.
