Butternut farci au chèvre thym et ail#cueillette

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Butternut farci au chèvre thym et ail#cueillette. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butternut farci au chèvre thym et ail#cueillette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut farci au chèvre thym et ail#cueillette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut farci au chèvre thym et ail#cueillette is Pour 3 à 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Butternut farci au chèvre thym et ail#cueillette using 7 ingredients and 6 steps. Here is how you can achieve that.

L'histoire de cette recette est simple il s'agit de ma découverte avec la courge butternut et donc la 1ère fois où je l'ai cuisiné... 😊

Ingredients and spices that need to be Make ready to make Butternut farci au chèvre thym et ail#cueillette:

1. 1 courge butternut
2. 2 crottins de chèvre
3. 30 cl crème fraîche
4. 2 gousses d'ail
5. Miel
6. Sel
7. Poivre

Steps to make to make Butternut farci au chèvre thym et ail#cueillette

1. Couper la courge en 2 dans le sens de la longueur et l'évider la creuser un peu et garder les bouts de courge et les couper
2. Couper le crottin en morceaux
3. Éplucher et couper l'ail
4. Mélanger le crottin avec la crème, l'ail, le thym, le miel, le sel et le poivre.
5. Verser la préparation dans les cavités de la courge.
6. Après avoir préchauffé votre four à 180°, déposer les 2 moitiés de courge sur une plaque recouverte de papier cuisson et enfourner 1h. (laisser plus de temps si nécessaire vérifier la cuisson en plantant un couteau dans la courge, cette dernière doit être fondante) Conseil: vous pouvez le servir avec un riz blanc

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