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Recipe: stuffed squash

by La Boite à Grains 05 Jun 2024
Recette : courge farcie - La Boite à Grains

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.


  • 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


  1. Select a large squash. Cut it in half, empty it and place a knob of butter in each cavity.
  2. Bake for about 40 minutes at 400°F (230°C).
  3. Meanwhile, in a skillet, sauté garlic, onion, zucchini and mushrooms in oil.
  4. Add sour cream and mustard after a few minutes.
  5. Fill squash and sprinkle with grated cheese. Bake au gratin with a little paprika and serve.




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