Butternut farcie boulgour poireaux lardons

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Butternut farcie boulgour poireaux lardons. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Butternut farcie boulgour poireaux lardons is one of the most popular of current trending foods in the world. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Butternut farcie boulgour poireaux lardons is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Butternut farcie boulgour poireaux lardons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut farcie boulgour poireaux lardons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut farcie boulgour poireaux lardons is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut farcie boulgour poireaux lardons estimated approx 1h15 min.

To get started with this recipe, we have to prepare a few components. You can cook Butternut farcie boulgour poireaux lardons using 10 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Butternut farcie boulgour poireaux lardons:

1. 1 courge buttenut
2. 150 g lardons fumés
3. 1 poireau
4. Boulgour
5. 10 cl crème liquide
6. 2 CS d'huile d'olive
7. 1 pincée de sel fumé
8. Poivre
9. Gruyère
10. Beurre

Steps to make to make Butternut farcie boulgour poireaux lardons

1. Préchauffez le four à 180°.
   Coupez la courge en 2, otez les graines et placez-la sur une plaque recouverte de papier cuisson ou dans un plat. Faites des entailles assez profonde dans la verticale puis horizontalement en veillant à ne pas transpercer la courge.
2. Dans un petit bol, versez l'huile d'olive, ajoutez la pincée de sel et mélangez. Badigeonnez la courge avec un pinceau. Cuire au four pendant au moins 50 minutes.
3. Cuire le boulgour.
4. Lavez et détaillez le poireau en rondelles.
   Dans une poêle, faites chauffer un peu de beurre et y faire cuire le poireau, surtout veillez bien à ce que ça ne brûle pas, remuez régulièrement.
   Ajoutez les lardons et poursuivre la cuisson. Salez légèrement, poivrez et ajoutez la crème liquide.
5. Une fois le boulgour cuit ajoutez 6 CS à la préparation de poireau mélangez bien.
6. Une fois la courge butternut cuite, sortez du four et remplir les cavités de votre préparation en débordant sur la totalité. Parsemez de gruyère râpé et remettre au four en position grill.

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