🍽️ Courges butternut farcies à l'épeautre

Name: Courges butternut farcies à l'épeautre
Total time: 30 min
Yield: 4 portions
Ingredients: 900 g petites courges butternut (4 petites courges butternut); 3 c. à soupe huile d'olive; 2 c. à soupe sirop d'érable; 2 c. à soupe jus de citron; Sel; Poivre; 250 g grains d'épeautre; chou frisé 200 g; 2 échalotes; 2 gousses d'ail; 2 branches de thym; 50 ml de jus de pomme trouble; 1 c. à café moutarde forte; 100 g Feta (45 % matière grasse)

447 kcal · 30 min · 4 portions

Cuisine gratuitement avec MyFoody →

Ingrédients

900 g petites courges butternut (4 petites courges butternut)
3 c. à soupe huile d'olive
2 c. à soupe sirop d'érable
2 c. à soupe jus de citron
Sel
Poivre
250 g grains d'épeautre
chou frisé 200 g
2 échalotes
2 gousses d'ail
2 branches de thym
50 ml de jus de pomme trouble
1 c. à café moutarde forte
100 g Feta (45 % matière grasse)

Préparation

1. Line a baking tray with baking paper.
2. Wash the squashes.
3. Cut the squashes in half lengthwise.
4. Remove the seeds and fibers.
5. Score the flesh in a cross pattern.
6. Place the squash halves on the tray with the cut side facing up.
7. Brush the squash halves with 2 tablespoons of oil.
8. Drizzle them with maple syrup.
9. Drizzle them with lemon juice.
10. Season them with salt and pepper.
11. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
12. Bake the squashes in the preheated oven at 200 °C (convection 180 °C; gas: mark 3) for 40 minutes until soft.
13. Cook the spelt grains according to package instructions in double the amount of boiling salted water.
14. Cook the spelt for 30–40 minutes over low heat.
15. Drain the spelt.
16. Let the spelt drain.
17. Cut the kale into strips if necessary.
18. Peel the shallots.
19. Peel the garlic.
20. Finely dice the shallots.
21. Finely dice the garlic.
22. Wash the thyme.
23. Shake the thyme dry.
24. Pluck the thyme leaves off.
25. Heat the remaining oil in a pan.
26. Sauté the shallots and garlic in it for 4 minutes.
27. Sauté the kale for 4 minutes as well.
28. Add the apple juice.
29. Mix in the spelt.
30. Mix in the thyme.
31. Season the mixture with mustard, salt, and pepper.
32. Fill the kale-spelt mixture into the squashes.
33. Crumble the feta over it.
34. Serve the dish.

Nutrition par portion

kcal: 447
Protein: 20 g · Fett/Fat: 15 g · Carbs: 56 g