{"id":25688,"date":"2023-10-24T16:32:53","date_gmt":"2023-10-24T14:32:53","guid":{"rendered":"https:\/\/www.sabarot.com\/actualites-et-recettes\/butternut-stuffed-with-petit-epeautre-du-velay-spinach-and-parmesan\/"},"modified":"2024-10-17T11:29:00","modified_gmt":"2024-10-17T09:29:00","slug":"butternut-stuffed-with-petit-epeautre-du-velay-spinach-and-parmesan","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/butternut-stuffed-with-petit-epeautre-du-velay-spinach-and-parmesan\/","title":{"rendered":"Butternut stuffed with Petit \u00c9peautre du Velay, spinach and parmesan"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; text_font_size=&#8221;19px&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2 style=\"text-align: center;\"><span style=\"font-size: x-large; color: rgba(58, 58, 58, 0.89);\">DISCOVER THIS RECIPE OF BUTTER FARCI WITH PETIT \u00c9PEAUTRE DU VELAY, spinach and parmesan.  <\/span><\/h2>\n<p>[\/et_pb_text][et_pb_code _builder_version=&#8221;4.25.1&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<iframe loading=\"lazy\" width=\"1248\" height=\"702\" src=\"https:\/\/www.youtube.com\/embed\/ZEGrbU2c1sc\" title=\"Recette Sabarot - Butternut farci au Petit \u00c9peautre du Velay, \u00e9pinards et parmesan\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.23&#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\/Ingredients-photo-retouchee-1.jpg&#8221; title_text=&#8221;Ingredients retouched photo&#8221; _builder_version=&#8221;4.23&#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;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; inline_fonts=&#8221;Sabarot Corps&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2><span style=\"font-family: 'Sabarot Corps'; font-weight: normal; font-size: xx-large;\"><strong>Ingredients for 2 people  <\/strong><\/span><\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li>1 butternut  <\/li>\n<li>80 g of <span style=\"text-decoration: underline;\"><span style=\"color: #ff0000;\"><a href=\"https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html\" target=\"_blank\" rel=\"noopener\" style=\"color: #ff0000; text-decoration: underline;\">Petit \u00c9peautre du Velay &#8220;10 minutes&#8221; Sabarot <\/a><\/span><\/span> <\/li>\n<li>200 g spinach<\/li>\n<li>35 g grated Parmesan cheese<\/li>\n<li>40 g walnuts<\/li>\n<li>1\/2 onion<\/li>\n<li>1 clove garlic<\/li>\n<li>2 tbsp. olive oil   <\/li>\n<li>1 tbsp. cooking soy (or cr\u00e8me fraiche) <\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;I ORDER THE PETIT \u00c9PEAUTRE DU VELAY&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_bg_color=&#8221;#c39d63&#8243; button_font=&#8221;Sabarot Titre||||||||&#8221; background_layout=&#8221;dark&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;33px&#8221; text_orientation=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Recipe <\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<ul>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">Cook the Petit \u00c9peautre du Velay in a large volume of boiling water for 10 minutes. Drain and set aside. <\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">Preheat oven to 180\u00b0C. Cut the butternut in half lengthways. Remove the seeds and bake for 30 minutes in an oiled dish at 180\u00b0C.  <\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">In an oiled frying pan, saut\u00e9 the garlic for a few minutes, then add the spinach. Cook for 5 minutes. Season with salt and pepper. Set aside.     <\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">In another oiled frying pan, sweat the onion for 3 minutes, then add the chopped walnuts and brown for a further 3 minutes.<\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">Add the walnuts, cooked Petit \u00c9peautre du Velay, spinach, soybeans and three-quarters of the Parmesan. Season with pepper and mix. <\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">Stuff the butternut with the spinach mixture.<\/span><\/li>\n<li><span style=\"font-family: inherit; font-weight: normal; color: #000000;\">Sprinkle with remaining Parmesan and drizzle with remaining oil. Bake for 20 minutes. <\/span><br \/><span style=\"font-family: inherit; font-weight: normal; color: #000000;\"><\/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;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.23&#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\/petit-epeautre-du-velay-10min.jpg&#8221; title_text=&#8221;petit-epeautre-du-velay-10min&#8221; _builder_version=&#8221;4.23&#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;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;Sabarot Corps||||||||&#8221; text_text_color=&#8221;#000000&#8243; text_font_size=&#8221;33px&#8221; text_orientation=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"color: rgba(0, 0, 0, 0.85);\"><strong>Petit \u00c9peautre du Velay<\/strong><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span>This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit \u00c9peautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit \u00c9peautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids).   The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert&#8230; In a salad, in soup, as an accompaniment to fish or meat, our Petit \u00c9peautre du Velay invites you to be creative. <\/span><\/p>\n<p><span>So treat yourself to our recipe for Petit \u00c9peautre du Velay with chanterelles, lemon and pan-fried scallops!<\/span><\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;https:\/\/www.sabarot.com\/cereales-graines\/496-petit-epeautre-du-velay-10min-3111952035174.html&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;I ORDER MY PETIT \u00c9PEAUTRE DU VELAY&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.23&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_bg_color=&#8221;#c39d63&#8243; button_font=&#8221;Sabarot Titre||||||||&#8221; background_layout=&#8221;dark&#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 OF BUTTER FARCI WITH PETIT \u00c9PEAUTRE DU VELAY, spinach and parmesan. Ingredients for 2 people 1 butternut 80 g of Petit \u00c9peautre du Velay &#8220;10 minutes&#8221; Sabarot 200 g spinach 35 g grated Parmesan cheese 40 g walnuts 1\/2 onion 1 clove garlic 2 tbsp. olive oil 1 tbsp. cooking soy (or [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":21575,"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":[912,939,1241],"tags":[],"class_list":["post-25688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-cereals","category-velay-einkorn-2","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Butternut stuffed with Petit \u00c9peautre du Velay, spinach and parmesan - Sabarot - 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