Recipe: stuffed squash
by
La Boite à Grains
05 Jun 2024
A source of many benefits, squash contains vitamins A, B1, B2, C and E, as well as minerals. Easily digestible, they are used in soups and cakes, or preserved in sweet-and-sour sauces.
Ingredients
- 1 butternut or acorn squash
- 2 knobs butter
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
- 1/2 onion, chopped
- 2 cups (500 ml) zucchini, diced
- 2 cups (500 ml) mushrooms, sliced
- 6 tbsp (90 ml) light sour cream
- 1 tbsp (15 ml) Dijon mustard
- 1 cup (100 g) grated cheddar cheese
- paprika
Preparation
- Select a large squash. Cut it in half, empty it and place a knob of butter in each cavity.
- Bake for about 40 minutes at 400°F (230°C).
- Meanwhile, in a skillet, sauté garlic, onion, zucchini and mushrooms in oil.
- Add sour cream and mustard after a few minutes.
- Fill squash and sprinkle with grated cheese. Bake au gratin with a little paprika and serve.
Source: http://www.recettes.qc.ca
