DISCOVER THIS RECIPE FOR PUMPKIN STUFFED WITH QUINOA, CHANTERELLES AND CHESTNUTS

Ingredients for 6 people

  • 150 g Sabarot quinoa
  • 1 jar 185 g Sabarot chanterelles
  • 1 pumpkin
  • 100 g chestnuts in a jar
  • 100 ml liquid crème fraîche
  • 1 tbsp. olive oil
  • 10 g butter
  • 1 garlic clove
  • 1/2 onion
  • Parsley
  • Salt, Pepper
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Recipe

  • Preheat oven to 180°C.
  • Meanwhile, cut off the cap from the pumpkin and remove the seeds.
  • Brush the inside and outside of the pumpkin with olive oil seasoned with salt and pepper. Place the pumpkin upside down on a baking sheet, with the garlic clove inside.
  • Bake the pumpkin and cap in the oven for 20 min.
  • Prepare the filling: cook the quinoa in plenty of salted water for 10 minutes, then drain.
  • Chop the onion and chestnuts. Sauté for a few minutes in a large buttered frying pan. Then add the chanterelles, chopped parsley and crushed cooked garlic clove. Sauté for 10 minutes over low heat, then add the cooked quinoa and crème fraîche. Season with salt and pepper. Simmer for a further 5 min.
  • Stuff the cooked pumpkin with the mixture and serve immediately.

Chanterelles in a jar

Sabarot girolles, like other mushrooms, are selected with the greatest care. Highly appreciated by gourmets for their unique appearance and taste, girolles are most often served with poultry, but can also be eaten as a simple omelette. For over 30 years, Sabarot has set up worldwide networks to guarantee the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.

So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!

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White quinoa

Known as the “Rice of the Incas”, quinoa has been cultivated since 5000 BC. Quinoa is used as a cereal, although it belongs to the Chenopodiaceae family, like spinach and beet. Quinoa seeds resemble small, slightly yellow disks. Cooked in 10 minutes, you can cook it as a side dish with cereals and vegetables for a complete meal, or use it in tabbouleh, salad or even dessert.

So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!

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