The Butternut squash (or doubters) farcies are a starter requiring butternut squash, cheese, parmesan, ham, sage, olive oil, salt and pepper.

The French name evokes the velvety of its texture; the English name, the germination of its seeds which is traditionally done in nut butter.

Excellent as an accompaniment or with a salad, they can be enjoyed hot or at room temperature.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 55 min
Total time : 1 10 h min
Ingredients: 6 people
2 Butternut pumpkins
30 g of gouda type cheese
60 g sliced ​​lean ham
fresh sage leaves (8 to 10)
1 C. to c. grated parmesan
2 C. to c. olive oil
salt pepper


  • Wash the pumpkins and cut them in half lengthwise.
  • Remove the seeds with a spoon and cut the pulp in a zig zag fashion.
  • Place on the baking sheet lined with parchment paper.
  • Pour a little oil on it.
  • Preheat the oven (static) to 180 ° C.
  • Bake for about 40 minutes while the pulp is cooked.
  • Cut the ham into strips and brown in the pan. Take out of the heat and let cool. Grate the cheese.
  • Remove the pulp with a small knife and a spoon and set aside.
  • Leave about 5mm of pulp in the bottom of each pumpkin.
  • Crush the pumpkin pulp into a mush and add the grilled ham pieces, grated cheese, and Parmesan, finely chopped sage, salt and pepper. Mix well.
  • Divide the filling between the two pumpkins.
  • Pour in 1/2 tsp. to c. oil on each pumpkin half.
  • Place on the baking sheet lined with parchment paper.
  • Preheat oven to 200 ° C
  • Bake for about 15 minutes until the surface is well browned.
  • Take out and decorate with sage leaves.
  • Serve and enjoy!

Leave a comment