Happy Halloween !
I take this day to present you a new recipe based on butternut squash (it's okay, no one stops me, I'm launched haha). Even though Halloween fashions aren't as prevalent as they once were in the West, we still like to see spooky decorations in front of doors and in shop windows. And it's a good excuse to cook good things with curcubitaceae.
History time: The word "Toussaint" in English is called "All Saints" or "All Hallows". Before using the term "Halloween" which simply means "All Saints' Eve", the term "All Hallows eve" was used to give "Hallow Eve" and end with Halloween. ("eve" means eve). Originally, this festival comes from Scotland and Ireland mainly (Celtic festival) which was called the feast of Samain, who is the god of the dead. It was imagined at that time that the last day of October, that is to say the 31st; evil spirits came to haunt the world of the living at nightfall. So people would light torches and lanterns in front of their homes and use scarecrows as well as pumpkins and other seasonal vegetables carved into spooky figures to repel his spirits. The Halloween party was introduced to the United States and Canada after the mass emigration of Irish and Scots, notably following the Great Famine in Ireland. It's a modern tradition to see children in scary costumes ringing the bell asking for treats with the slogan "Trick or treat!" which means "candy or a spell!"
Squash and pumpkin are in season, I present here a very simple butternut squash recipe (which I must admit is my favorite!)
1 shortcrust pastry (without eggs) 1 Butternut squash 1 large teaspoon of garlic powder 1 tbsp of parsley 1 tbsp of malted yeast 300g of silken tofu 2 tbsp of olive oil 1 tsp of dijon mustard (optional) 1 teaspoon of baking soda salt pepper.
- Preheat the oven to 200 ° c. - Place your shortcrust pastry in a pie pan - set aside. - Cut and peel the squash, cut the flesh into pieces and cook in the steam until the flesh is tender. - In a salad bowl, put the tofu (previously drained), cooked butternut squash, garlic powder, parsley, malted yeast, olive oil and mustard (optional), salt, pepper. - Mix everything with your food processor, until you obtain a homogeneous puree (as in the photo) - Add the baking soda and mix again. - Pour your squash puree over your shortcrust pastry set aside. - Sprinkle with parsley and chili and bake at 180 ° C for about 45min. - Once cooked, let it cool down a bit to avoid burning yourself and enjoy your meal!
Serve on its own or with a small salad of spinach leaves.