En lumière, Recettes
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Butternut season yeah!


Never cooked a butternut in my entire life before being vegan one week ago. It was quite challenging to find a tasty recipe which could be appreciated by the whole family. It has been a success thanks to Rebecca Leffler recipe.


In my basket I had:

A leek

4 tomatoes

A butternut

2 tablespoon olive oil

2 dried tomatoes

2 cloves garlic

5 black olives

2 tablespoon Parsley

2 tablespoon Basil

1/2 teaspoon Oregano

1 red onion

1 pitted date


A little one is happy to photobomb his mom picture!


I started to preheat my oven to 180 degrees. I cut the butternut in 2 and removed the seeds and dig a hole to put sauce later. As done, I put the 2 halves on the oven plate (flesh side on the plate). It cooks around 45 minutes.


Time to prepare the sauce. I let dried tomates and date in water during 5 minutes, then I cut them into very small pieces. After leek cleansing, I kept only the white part, I cut it in slices (1cm), cut tomatoes into pieces and peeled and cut garlic plus the red oinon.


In a pan, I fried with olive oil (very low temperature) leek, onion and garlic around 3 minutes. I added tomatoes, dried tomatoes, date, olives, basil, parsley, oregano and a pinch of salt during 10 minutes.


I put the half of the mix in a blender. When I had a smooth preparation, I mixed it to the sauce in the pan. The cooked butternut in a plate, I topped it with the sauce et voilà!

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