Butternut farcie épinard/champignons/poivrons et féta

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Butternut farcie épinard/champignons/poivrons et féta. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Butternut farcie épinard/champignons/poivrons et féta is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They are fine and they look fantastic. Butternut farcie épinard/champignons/poivrons et féta is something that I have loved my entire life.

Many things affect the quality of taste from Butternut farcie épinard/champignons/poivrons et féta, 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 farcie épinard/champignons/poivrons et féta 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 farcie épinard/champignons/poivrons et féta is Pour 2 personne. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Butternut farcie épinard/champignons/poivrons et féta using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Butternut farcie épinard/champignons/poivrons et féta:

1. 1 butternut
2. 5 galets d'épinards hachés congelés
3. 500 g champignons de paris
4. 2 poignés de trio de poivrons surgelés (ou un poivron frais)
5. 1 barre de féta
6. La moitié d'un bouillon cube à émiettez
7. 1 filet d'huile d'olive
8. les graines de votre courges!

Steps to make to make Butternut farcie épinard/champignons/poivrons et féta

1. Commencez par bien lavez votre butternut, coupez la en deux, enlevez les graines mais ne les jetez pas!
2. Enfournez votre courge 30 minutes dans un four à 180°.
3. Pendant ce temps, triez et émincez vos champignons frais, faites les revenir dans une poêle avec un peu d'eau et de bouillon cube, jusqu'à ce qu'ils dorent un peu.
4. Ajoutez ensuite, vos poivrons et vos galets d'épinards.
5. Pendant ce temps, lavez vos graines de butternut, et faites les dorer dans une poêle avec un peu d'huile d'olive et de sel. Réservez les graines une fois qu'elles sont bien grillées.
6. Mélangez bien le mélange, champignons/épinards/poivrons.
7. Sortez la courge du four, ajoutez votre mélange de légumes, émiettez de la féta sur le dessus, et ajoutez les graines de courges grillées. Réenfournez un quart d'heure et bon appétit!

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