Butternut squash stuffed with goat's cheese thyme and garlic Ingredients: 1 sprig of thyme - 1 - freshly ground pepper - 1 - butternut squash - 1 - goat's cheese - 20 cl of cream - 2 cloves of garlic.
Utensils： 1 Garlic press garlic press- 1 Oven oven- 1 Kitchen knife knife- 1 Blender 1 peeler- 1 Wooden spoon 1 parchment paper parchment paper- 1 SaphirMatt Electrolux induction hob-
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Preheat the oven to 180°C (thermostat 6).
Phase 2
Cut the squash in 2 and hollow it out (dig to form 2 small cavities).
Phase 3
Cut the droppings into pieces.
Phase 4
Peelher and finely chop the garlic cloves.
Phase 5
Mix the droppings with the cream, garlic, thyme and pepper.
Phase 6
Pour the preparation into the cavities of the squash.
Phase 7
Place the 2 squash halves on a baking tray covered with baking paper and bake for 1 hour.
Utensils： 1 Garlic press garlic press- 1 Oven oven- 1 Kitchen knife knife- 1 Blender 1 peeler- 1 Wooden spoon 1 parchment paper parchment paper- 1 SaphirMatt Electrolux induction hob-
Total time:
1h10
Preparation:
10 min -
Cooking:
1 hour
Phase 1
Preheat the oven to 180°C (thermostat 6).
Phase 2
Cut the squash in 2 and hollow it out (dig to form 2 small cavities).
Phase 3
Cut the droppings into pieces.
Phase 4
Peelher and finely chop the garlic cloves.
Phase 5
Mix the droppings with the cream, garlic, thyme and pepper.
Phase 6
Pour the preparation into the cavities of the squash.
Phase 7
Place the 2 squash halves on a baking tray covered with baking paper and bake for 1 hour.