Butternut et volaille au four

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Butternut et volaille au four. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Butternut et volaille au four is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. Butternut et volaille au four is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Butternut et volaille au four, 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 et volaille au four 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 et volaille au four is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Butternut et volaille au four using 13 ingredients and 4 steps. Here is how you cook it.

Recette inventée au feeling dans la petite cuisine.

Ingredients and spices that need to be Get to make Butternut et volaille au four:

1. Ingrédients :
2. 1 volaille élevée en plein air, ici cuisse de dinde
3. 1 Butternut
4. Jus de Citron
5. 1 cs huile olive
6. 1 cc miel
7. Eau
8. Sel
9. poivre
10. curcuma(1/2cc)
11. branche de thym
12. gingembre(1/2cc)
13. ail semoule (1cc)

Steps to make to make Butternut et volaille au four

1. On met la volaille et la Butternut dans un plat avec un fond d'eau.
   
   Toutes les 20 minutes :
   on retourne la volaille,
   on l'arrose avec le liquide,
   on mélange les légumes.
   Rajouter un peu d'eau s'il n'y en a plus.
2. A chaque fois qu'on retourne et qu'on arrose ajouter quelque chose :
   Verser du citron durant les 2*20 premières minutes sur la volaille
   
   Ajouter l'huile sur la courge après les 20 premières minutes.
   
   Le miel durant les 20 dernières minutes.
   
   Les épices vers le milieu de la cuisson.
3. On démarre la cuisson à 200°C et on descend à 180°C si ça colore trop vite et trop fort.
   
   Durée entre 45 min et 1h20
   En fonction de la puissance de votre four et de vos goûts.
4. Variante : si il reste de la Butternut pour le repas du soir sans viande :
   Ajouter du fromage de chèvre frais emiété et de la purée de piment
   
   Quelques cuillères de la sauce au fond du plat
   
   Et enfin ajouter pour le fun et le plaisir : des graines de courge, de coriandre et de Kasha
   Et servi le tout sur du riz.

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