Butternut squash can be enjoyed raw, cooked, mashed, au gratin, in soup, fried...
Aujourd'hui, voici une recette pour en faire une entrée pour Thanksgiving mais aussi de toutes les occasions...
But it can also be used in desserts or jams, as it has a very sweet, mild taste.
Check the full recipe...
Set 1 tray of your choice
To each his own style...
Set 3 Plateaux au choix
The hardest part is choosing...
Set 4 Plateaux Circulaires
To stay classic...
Set Complet
Something to change every day...
Butternut squash is a member of the Cucurbitaceae family. Its flower, fruit and seeds are edible. Butternut squash is sometimes called Noix de Beurre squash, Doubeurre squash or peanut squash. The plant is a runner, spreading and producing 3 to 8 fruits per plant. Butternut squash fruit is beige in color, with yellow to orange flesh.
Butternut squash is rich in beta-carotene and antioxidants. They have a long shelf life and are a source of vitamins A, K, C and B6, especially during the winter months. Butternut squash is an absolutely delicious autumn vegetable, easy to cook and full of health benefits, so don't miss out !
Draw me a Grison?
Viande de Grison" refers to a type of air-dried beef from the Swiss canton of Graubünden. In German, it's called "Bündnerfleisch". The meat used for this specialty is usually beef, and is seasoned with a mixture of salt, garlic and various herbs before being air-dried. The drying process can take several weeks.
Grison meat is often cut into thin slices and served as a delicatessen. It has a distinct flavor, and the drying process helps preserve it. This traditional Swiss delicacy is appreciated for its rich taste and is commonly enjoyed on its own or as part of a charcuterie platter.