Courge butternut farcie au quinoa

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Courge butternut farcie au quinoa. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can have Courge butternut farcie au quinoa using 11 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Courge butternut farcie au quinoa:

1. 1 courge butternut, coupée en deux dans le sens de la longueur et épépinée
2. 4 cuil. à soupe d’huile d’olive
3. Sel et poivre
4. 1 petit oignon jaune, émincé
5. 170 g quinoa
6. 360 ml d’eau
7. 100 g cranberries, fraîches ou séchées
8. 95 g noix de pecan
9. 1 cuil. à café de moutarde
10. 1/2 citron, jus
11. 1 cuil. à café de vinaigre de cidre

Instructions to make to make Courge butternut farcie au quinoa

1. Préchauffer le four à 220°C et couvrir une plaque allant au four de papier sulfurisé.
2. Disposer les moitiés de courge butternut sur la plaque, face coupée vers le haut. Faire des entailles en croisillons dans la courge avec un couteau et badigeonner d’une cuillère à soupe d’huile d’olive. Saler, poivrer et enfourner pendant 45-55 minutes, jusqu’à ce que la courge soit bien tendre. Retirer du four et laisser refroidir.
3. Pendant que la courge cuit, faire chauffer une cuillère à soupe d’hule d’olive dans une casserole et y faire revenir les oignons jusqu’à ce qu’ils soient translucides. Ajouter le quinoa, couvrir avec l’eau et porter à ébullition. Réduire le feu, couvrir et laisser mijoter pendant 12 -15 minutes, jusqu’à ce que l’eau soit absorbée.
4. Ajouter les cranberries et les noix de pécan.
5. Dans un petit bol, mélanger l’huile d’olive, le jus de citron, la moutarde, le vinaigre de cidre, le sel et le poivre. Verser par dessus le quinoa et bien mélanger.
6. Lorsque la courge est un peu moins chaude, en retirer la chair, en laissant 1,5 cm de bordure et 2 cm de profondeur. Couper la chair restante en dés ou écraser à la fourchette et l’ajouter au quinoa.
7. Farcir les courges de la garniture au quinoa, puis enfourner de nouveau à 190°C pendant 10 minutes supplémentaires. Servir chaud.

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