{"id":25680,"date":"2023-10-10T12:05:09","date_gmt":"2023-10-10T10:05:09","guid":{"rendered":"https:\/\/www.sabarot.com\/actualites-et-recettes\/pumpkin-stuffed-with-quinoa-chanterelles-and-chestnuts\/"},"modified":"2024-10-17T11:28:59","modified_gmt":"2024-10-17T09:28:59","slug":"pumpkin-stuffed-with-quinoa-chanterelles-and-chestnuts","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/pumpkin-stuffed-with-quinoa-chanterelles-and-chestnuts\/","title":{"rendered":"Pumpkin stuffed with quinoa, chanterelles and chestnuts"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Titre||||||||&#8221; text_font_size=&#8221;26px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p style=\"text-align: center;\">DISCOVER THIS RECIPE FOR PUMPKIN STUFFED WITH QUINOA, CHANTERELLES AND CHESTNUTS<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;34px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Ingredients for 6 people  <\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; inline_fonts=&#8221;Arial&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">150 g <span style=\"text-decoration: underline;\"><span style=\"color: #ff0000;\"><a href=\"https:\/\/www.sabarot.com\/quinoa\/112-quinoa-500g-3111952016913.html\" style=\"color: #ff0000; text-decoration: underline;\" target=\"_blank\" rel=\"noopener\">Sabarot quinoa<\/a> <\/span><\/span> <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 jar 185 g <span style=\"text-decoration: underline;\"><span style=\"color: #ff0000;\"><a href=\"Le%20riz%20bambou%20est%20un%20riz%20%C3%A0%20grains%20ronds%20infus%C3%A9s%20dans%20l'extrait%20de%20bambou%20frais%20apr%C3%A8s%20le%20processus%20d'abrasion%20et%20de%20pelissage,%20qui%20consiste%20%C3%A0%20enlever%20les%20enveloppes%20du%20riz.%20Ceci%20permet%20au%20grain%20de%20s'impr%C3%A9gner%20plus%20facilement%20de%20la%20saveur%20du%20bambou.%20Il%20r%C3%A9unit%20ainsi%20les%20deux%20plantes%20les%20plus%20appr%C3%A9ci%C3%A9es%20d'Asie.%20Le%20riz%20bambou%20se%20caract%C3%A9rise%20par%20sa%20couleur%20vert%20pale%20unique%20et%20son%20go%C3%BBt%20d%C3%A9licat%20aux%20notes%20de%20pantes.%20Il%20est%20riche%20en%20vitamine%20B%20et%20en%20antioxydants.%20Apr%C3%A8s%20cuisson,%20le%20riz%20bambou%20poss%C3%A8de%20une%20texture%20humide%20et%20collante.%20Il%20est%20ainsi%20id%C3%A9al%20dans%20les%20risottos%20ou%20les%20sushis.%20Il%20peut%20%C3%AAtre%20%C3%A9galement%20utilis%C3%A9%20en%20accompagnement%20et%20apportera%20une%20touche%20color%C3%A9e%20et%20singuli%C3%A8re%20%C3%A0%20tous%20vos%20plats!\" style=\"color: #ff0000; text-decoration: underline;\" target=\"_blank\" rel=\"noopener\">Sabarot chanterelles <\/a><\/span><\/span> <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 pumpkin<\/span><\/li>\n<li><span style=\"font-family: Arial;\">100 g chestnuts in a jar<\/span><\/li>\n<li><span style=\"font-family: Arial;\">100 ml liquid cr\u00e8me fra\u00eeche<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 tbsp. olive oil <\/span><\/li>\n<li><span style=\"font-family: Arial;\">10 g butter<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 garlic clove<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1\/2 onion<\/span><\/li>\n<li><span style=\"font-family: Arial;\">Parsley<\/span><\/li>\n<li><span style=\"font-family: Arial;\">Salt, Pepper<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;https:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;I ORDER CHANTERELLES  &#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_color=&#8221;#FFFFFF&#8221; button_bg_color=&#8221;#c39d63&#8243; button_font=&#8221;Sabarot Titre||||||||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/Photo-moins-large-1.jpg&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_font_size=&#8221;25px&#8221; inline_fonts=&#8221;Sabarot Corps&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2 style=\"text-align: center;\"><strong><span style=\"font-size: xx-large; color: rgba(0, 0, 0, 0.9);\"><span style=\"font-family: 'Sabarot Corps';\">Recipe<\/span><\/span><\/strong><\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; inline_fonts=&#8221;Arial&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Preheat oven to 180\u00b0C.<\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Meanwhile, cut off the cap from the pumpkin and remove the seeds.  <\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">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.   <\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Bake the pumpkin and cap in the oven for 20 min.<\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Prepare the filling: cook the <strong>quinoa<\/strong> in plenty of salted water for 10 minutes, then drain.  <\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Chop the onion and chestnuts. Saut\u00e9 for a few minutes in a large buttered frying pan. Then add the <strong>chanterelles<\/strong>, chopped parsley and crushed cooked garlic clove. Saut\u00e9 for 10 minutes over low heat, then add the cooked quinoa and cr\u00e8me fra\u00eeche. Season with salt and pepper. Simmer for a further 5 min.       <\/span><\/li>\n<li><span style=\"font-family: Arial; font-weight: normal; font-size: medium; color: rgba(0, 0, 0, 0.81);\">Stuff the cooked pumpkin with the mixture and serve immediately.  <\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;36px&#8221; text_orientation=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Chanterelles in a jar  <\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span>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&#8217;s primary objective remains the high-end production of local products, in keeping with the company&#8217;s tradition and the region&#8217;s gastronomic reputation.<\/span><\/p>\n<p>So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!<\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;https:\/\/www.sabarot.com\/girolles\/10-girolles-en-bocal-185g-3111950095705.html&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;I ORDER CHANTERELLES  &#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_color=&#8221;#FFFFFF&#8221; button_bg_color=&#8221;#c39d63&#8243; button_font=&#8221;Sabarot Titre||||||||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/girolles-en-bocal-185g.jpg&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2023\/10\/quinoa-500g.jpg&#8221; title_text=&#8221;quinoa-500g&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;36px&#8221; text_orientation=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>White quinoa<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; inline_fonts=&#8221;Arial&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"font-family: Arial;\">Known as the &#8220;Rice of the Incas&#8221;, 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. <\/span><\/p>\n<p><span style=\"font-family: Arial;\">So treat yourself to our recipe for pumpkin stuffed with quinoa, chanterelles and chestnuts!<\/span><\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;https:\/\/www.sabarot.com\/quinoa\/112-quinoa-500g-3111952016913.html&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;I ORDER QUINOA&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.22.2&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_color=&#8221;#FFFFFF&#8221; button_bg_color=&#8221;#c39d63&#8243; button_font=&#8221;Sabarot Titre||||||||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>DISCOVER THIS RECIPE FOR PUMPKIN STUFFED WITH QUINOA, CHANTERELLES AND CHESTNUTSIngredients for 6 people 150 g Sabarot quinoa 1 jar 185 g Sabarot chanterelles 1 pumpkin 100 g chestnuts in a jar 100 ml liquid cr\u00e8me fra\u00eeche 1 tbsp. olive oil 10 g butter 1 garlic clove 1\/2 onion Parsley Salt, Pepper Recipe Preheat oven [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":21406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[912,941,1311],"tags":[],"class_list":["post-25680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-mushrooms","category-girolles-en","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - 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