Butternut squash confit in the oven

Courge rôtie au four, Manchego et balsamique

But on the occasion of a culinary workshop organized by the Sweet Bordeaux and animated by Aurélien Crosato, we were introduced :p

– Hello Madame la Courge

– Hello Anne

Courge rôtie au four, Manchego et balsamique

In short, we did it by the book :p

So here it is :

Butternut squash

On the look side, it looks like a squash :p On the taste side, it’s excellent, both sweet and slightly sweet but its flesh is quite stringy, not as much as spaghetti squash but not far. Anyway, I really liked this recipe which I think you can make with another variety such as pumpkin, butternut or pumpkin.

Courge musquée

For 6 persons:

  • 1 squash
  • 2 tablespoons of olive oil

  • 1 teaspoon of salt

  • 1 piece of cheese, here from Manchego, a Spanish sheep cheese. But use what you have, an Ossau Iraty, an old Comté, etc.

  • 3 teaspoons of balsamic vinegar, good, no caramel or God knows what.

Remove the cap from the squash (almost the entire width of the squash) and dig out the flesh to remove the seeds.

In the hollowed out part, add 2 tablespoons of olive oil, salt and bake in an oven preheated to 180°C for about 1 hour. Sprinkle regularly during cooking with the olive oil-salt mixture.

Check that the flesh is well cooked at the end of this time by pushing the blade of a knife which must be very tender.

With a tablespoon, collect pieces of candied squash flesh in the oven and place them on the plates. Grate the equivalent of a teaspoon of Manchego on this flesh and decorate the plate with 12 teaspoons of balsamic. This one will bring some pep to the slightly bland flesh of the squash.

Courge musquée au four et Sauternes

Baked Butternut Squash and Sauternes

To accompany with a Sauternes, or other sweet wine, it works very well.

Délicieux !

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