Sweet and delicious: find our squash recipes

Butternut squash, pumpkin, butternut, spaghetti squash, squash, Berry squash, pumpkin, Hungarian blue squash… There are more than 800 varieties of squash and at least 500 are edible. This leaves the choice of weapons to cook the ones you prefer.

For Christelle Rambault-Bailly, from Café Louve in Bourges

, the chosen one of his heart, is the butternut. “Even though I am aware that it is not the most interesting nutritionally and in terms of fiber percentage,” she admits.

In addition to winter vegetables

What she appreciates about butternut is that it adds “a touch of sweetness and indulgence to the simplest dish. It’s a very good complement to winter vegetables.”

Because if there are a thousand ways to cook squash, the simplest is not the least tasty. One of Christelle Rambault-Bailly’s favorite recipes is butternut, carrot and cumin velouté. “We can add a little sweet potato for the binder,” she explains. Hot, with a touch of cream, it’s very good and popular with children. Cold, you can make tasty verrines. »

Diced squash, lightly browned and spiced, is also a good idea in a risotto.

Autumn comfort

Another recipe, baked butternut with spices. “I dice the squash in a salad bowl. I brush it with olive oil and sunflower oil. I add spices. My favorites: turmeric, smoked paprika, a little cumin. Salt, pepper, crushed garlic, and an herb of your choice. I choose the Herbes du Berry mixture, by Claire Schneider (**). These are my own Provençal herbs. We put it in the oven for thirty minutes, at 160 degrees. Served with rice and chicken cooked at low temperature. It is delicious. Autumn comfort. »

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Diced squash, lightly browned and spiced, is also a good idea in a risotto. Don’t forget that you can also enjoy it stuffed with mushrooms and cheese, all browned in the oven.

In jam, in Italy as in Berry

In Berry as in Italy, squash can also be made into jam. In Berry, it is the sucrine of the same name. In Italy, it can be the Mantua pumpkin, which is cooked with cinnamon, almonds and citrus zest.

Marie-Claire Raymond

47, rue Jean-Baffier. (**) With Herbs Etc.


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I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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