Crodwich Au chèvre et à la courge butternut
Personnes
10
Temps de préparation
Difficulté
Coût
Recette créée par :
Pierre Koch, Executive Chef EMEA
Instants de consommation :
Petit déjeuner
Goûter
Dîner
Déjeuner
Brunch
Apéritif
Recette réalisée avec :
Liste des ingrédients
- 10 croissants
- 500 g butternut squash
- 200 g goat’s cheese (such as Crottin de Chavignol)
- 50 g squash seeds
- 50 g fried onions
- 1 teaspoon of dried rosemary
- 2 tablespoons of honey
- Salt and pepper
Étapes de préparation
- Preheat your oven to 200°C.
PREPARE THE BUTTERNUT SQUASH
- Cut the squash in half, remove the seeds.
- Put the squash in the oven, with the cut side downwards, for around 90 minutes, or until it is soft.
- When cooked, remove the flesh and mash with a fork, then adjust the seasoning.
MAKING THE SANDWICH
- Cut the croissant in half.
- On one half of the croissant, spread the butternut squash purée.
- Add a layer of fried onions, crushed squash seeds and a pinch of dried rosemary.
- Cut thin slices of the goat’s cheese to cover everything.
- Add a drizzle of honey on top and close the croissant.
Astuces du chef
You can replace the butternut squash with another squash variety, such as small pumpkin.
