{"id":336,"date":"2015-09-05T14:17:34","date_gmt":"2015-09-05T12:17:34","guid":{"rendered":"http:\/\/www.unpetitoiseaudanslacuisine.com\/\/?p=336"},"modified":"2017-10-08T14:13:21","modified_gmt":"2017-10-08T12:13:21","slug":"gratin-de-courge-butternut","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/gratin-de-courge-butternut\/","title":{"rendered":"Butternut gratin"},"content":{"rendered":"

Butternut gratin<\/h1>\n

\"Gratin<\/a><\/p>\n

l Switch language for recipe in French\u00a0l<\/span><\/p>\n

Butternut squash is a variety of musky squash . It is very tasty unlike the pumpkin that has only the interest of being carved during the evening of ” Trick or treat ! ” ??? !!! Butternut has a very fine taste, between butter and chestnuts , and its texture is between the pumpkin and potato . It has the form of a plump bottle, peels off easily with a vegetable peeler, and has few seeds (in the plump part) . It can be prepared in soup, salad, gratin or roasted in the oven. Raw, grated it can be added in a mixed salad : green salad , feta or beets, walnuts for example. From a caloric standpoint it has only 45 cal per 100g . I think you will eat butternut squash this fall!<\/p>\n

\"courge<\/a><\/p>\n

I suggest to taste the butternut squash today in a simple recipe , a butternut gratin . You can add whatever you like : plain,ham, smoked ham, bacon, Swiss cheese or other cheeses , minced beef meat … Just keep the cream base and cheese on top to brown .<\/p>\n