{"id":6470309,"date":"2020-11-03T17:29:04","date_gmt":"2020-11-03T16:29:04","guid":{"rendered":"https:\/\/www.latelierdestephetlolie.com\/?p=6470309"},"modified":"2020-11-03T17:29:04","modified_gmt":"2020-11-03T16:29:04","slug":"courge-butternut-farcie","status":"publish","type":"post","link":"https:\/\/www.latelierdestephetlolie.com\/?p=6470309","title":{"rendered":"Courge butternut farcie"},"content":{"rendered":"<p>Pr\u00e9paration 20 mn<\/p>\n<p>Cuisson 20mn + 30mn<\/p>\n<p><span style=\"text-decoration: underline\">Ingr\u00e9dients pour 4 personnes:<\/span><\/p>\n<ul>\n<li>1 belle courge butternut<\/li>\n<li>400 g de steak hach\u00e9<\/li>\n<li>40 g de concentr\u00e9 de tomates<\/li>\n<li>1 oignon<\/li>\n<li>3 gousses d\u2019ail<\/li>\n<li>6 c\u00e0s d\u2019huile d\u2019olive<\/li>\n<li>1 c\u00e0c d\u2019herbes de Provence, sel, poivre du moulin<\/li>\n<li>250 g de ricotta<\/li>\n<li>40 g de pignons de pin<\/li>\n<li>40 g de parmesan r\u00e2p\u00e9<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Pr\u00e9paration\u00a0:<\/span><\/p>\n<p>Faites pr\u00e9cuire le butternut entier 20 mn \u00e0 la vapeur<\/p>\n<p>Coupez le butternut en deux dans le sens de la longueur<\/p>\n<p>\u00d4tez les graines et pr\u00e9levez avec une cuill\u00e8re \u00e0 soupe la chair en laissant 1 cm environ sous la peau, r\u00e9servez la chair<\/p>\n<p>Pr\u00e9chauffez le four \u00e0 180\u00b0<\/p>\n<p>Epluchez et hachez l\u2019ail<\/p>\n<p>Epluchez l\u2019oignon et \u00e9mincez-le finement<\/p>\n<p>Faites revenir \u00e0 feu vif pendant 1 minute le concentr\u00e9 de tomate dans 3 c\u00e0s d\u2019huile d\u2019olive<\/p>\n<p>Ajoutez le steak l\u2019ail et l\u2019oignon, les herbes de Provence, salez, poivrez et faites revenir pendant 5 mn en remuant<\/p>\n<p>Ajoutez les copeaux de courge, 3 c\u00e0s d\u2019huile d\u2019olive, la ricotta et remuez<\/p>\n<p>Remplissez les demies courges de la farce, parsemez de parmesan et des pignons de pin<\/p>\n<p>Enfournez pendant 30mn<\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-768x1024.jpg\" alt=\"\" class=\"wp-image-6471290\" srcset=\"https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-768x1024.jpg 768w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-225x300.jpg 225w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-1152x1536.jpg 1152w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-1536x2048.jpg 1536w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-940x1253.jpg 940w, https:\/\/www.latelierdestephetlolie.com\/wp-content\/uploads\/2020\/11\/butternut-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration 20 mn Cuisson 20mn + 30mn Ingr\u00e9dients pour 4 personnes: 1 belle courge butternut 400 g de steak hach\u00e9 40 g de concentr\u00e9 de tomates 1 oignon 3 gousses d\u2019ail 6 c\u00e0s d\u2019huile d\u2019olive 1 c\u00e0c d\u2019herbes de Provence, sel, poivre du moulin 250 g de ricotta 40 g de pignons de pin 40 g de parmesan r\u00e2p\u00e9 Pr\u00e9paration\u00a0: Faites pr\u00e9cuire le butternut entier 20 mn \u00e0 la vapeur Coupez le butternut en deux&hellip;<\/p>\n","protected":false},"author":3,"featured_media":6471291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Courge butternut 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