{"id":1433,"date":"2025-11-07T18:36:16","date_gmt":"2025-11-07T17:36:16","guid":{"rendered":"https:\/\/www.larousse.fr\/articles\/?p=1433"},"modified":"2025-11-07T18:35:15","modified_gmt":"2025-11-07T17:35:15","slug":"tranchee-comme-un-roti-cuite-comme-un-gratin-la-courge-butternut-qui-renverse-les-codes-de-lautomne","status":"publish","type":"post","link":"https:\/\/www.larousse.fr\/articles\/cuisine\/tranchee-comme-un-roti-cuite-comme-un-gratin-la-courge-butternut-qui-renverse-les-codes-de-lautomne","title":{"rendered":"Courge butternut r\u00f4tie fa\u00e7on hasselback : fondante, sauce chimichurri et pr\u00e9sentation chic"},"content":{"rendered":"\n

La courge butternut devient un plat de f\u00eate en version r\u00f4tie et tranch\u00e9e fa\u00e7on hasselback<\/h2>\n\n\n\n

La butternut est une star de l\u2019automne. Avec sa forme en cacahu\u00e8te et sa chair douce, elle se pr\u00eate \u00e0 mille recettes : soupes, pur\u00e9es, velout\u00e9s… mais ici, on la red\u00e9couvre. En la tranchant \u00e0 la fa\u00e7on d\u2019un r\u00f4ti hasselback, puis en la cuisant doucement au four<\/a>, elle d\u00e9veloppe des ar\u00f4mes caram\u00e9lis\u00e9s irr\u00e9sistibles.<\/p>\n\n\n\n

Ce mode de cuisson permet d\u2019obtenir des tranches tendres mais tenues, dor\u00e9es en surface et fondantes \u00e0 c\u0153ur. Un vrai jeu de textures<\/a> ! Et pour twister l\u2019ensemble, une\u00a0sauce chimichurri fra\u00eeche et l\u00e9g\u00e8rement piquante<\/strong>\u00a0vient r\u00e9veiller tout \u00e7a avec panache. R\u00e9sultat : un plat v\u00e9g\u00e9tarien spectaculaire, parfait en centre de table ou en accompagnement de f\u00eates.<\/p>\n\n\n\n

Les bons ingr\u00e9dients pour r\u00e9ussir une butternut r\u00f4ti fondante, parfum\u00e9e et g\u00e9n\u00e9reuse<\/h2>\n\n\n\n
    \n
  • 1 courge butternut<\/strong> d\u2019environ 1 kg<\/li>\n\n\n\n
  • Huile d\u2019olive<\/strong>, sel<\/strong>, poivre<\/strong><\/li>\n<\/ul>\n\n\n\n

    Pour la sauce chimichurri :<\/p>\n\n\n\n

      \n
    • 1 bouquet de persil plat<\/strong><\/li>\n\n\n\n
    • 1 oignon rouge<\/strong><\/li>\n\n\n\n
    • 1 gousse d\u2019ail<\/strong><\/li>\n\n\n\n
    • 1 citron bio<\/strong> (jus + zeste)<\/li>\n\n\n\n
    • 1 c. \u00e0 soupe d\u2019origan s\u00e9ch\u00e9<\/strong><\/li>\n\n\n\n
    • 1\/4 c. \u00e0 caf\u00e9 de flocons de piment<\/strong> (ou plus selon le go\u00fbt)<\/li>\n\n\n\n
    • 5 cl de vinaigre de vin rouge<\/strong><\/li>\n\n\n\n
    • 15 cl d\u2019huile d\u2019olive<\/strong><\/li>\n<\/ul>\n\n\n\n

      La recette compl\u00e8te pas \u00e0 pas pour une butternut crousti-fondante au four<\/h2>\n\n\n\n
        \n
      1. Pr\u00e9chauffez votre four \u00e0 180\u00b0C<\/strong> (thermostat 6).<\/li>\n\n\n\n
      2. Pelez la butternut, coupez-la en deux dans la longueur et \u00e9videz les graines<\/strong>. Posez les deux moiti\u00e9s \u00e0 plat sur une plaque recouverte de papier cuisson.<\/li>\n\n\n\n
      3. \u00c0 l\u2019aide d\u2019un couteau, tranchez la butternut en fines lamelles<\/strong> sans aller jusqu\u2019au bout pour conserver chaque moiti\u00e9 enti\u00e8re. Astuce : placez des baguettes de chaque c\u00f4t\u00e9 pour \u00e9viter de trancher trop profond\u00e9ment.<\/li>\n\n\n\n
      4. Badigeonnez g\u00e9n\u00e9reusement d\u2019huile d\u2019olive<\/strong>, salez, poivrez, puis enfournez pour 40 minutes<\/strong>. La courge va doucement r\u00f4tir et s\u2019attendrir.<\/li>\n\n\n\n
      5. Pendant ce temps, pr\u00e9parez la sauce chimichurri<\/strong> : mixez grossi\u00e8rement le persil, l\u2019ail, l\u2019oignon, l\u2019origan, le piment, le zeste et le jus de citron, le vinaigre et l\u2019huile. La texture doit rester l\u00e9g\u00e8rement rustique.<\/li>\n\n\n\n
      6. Une fois la butternut r\u00f4tie, nappez-la g\u00e9n\u00e9reusement de sauce chimichurri<\/strong> et servez aussit\u00f4t, encore ti\u00e8de.<\/li>\n<\/ol>\n\n\n\n

        Une recette v\u00e9g\u00e9tarienne audacieuse et facile \u00e0 adapter selon les saisons et les envies<\/h2>\n\n\n\n

        Ce plat a tout pour s\u00e9duire : original, savoureux, color\u00e9<\/strong>. Il remplace sans complexe une viande au centre de la table, et fait son effet aupr\u00e8s des invit\u00e9s. On peut aussi varier la sauce (pesto, yaourt aux herbes, cr\u00e8me de noisette) ou parsemer de graines r\u00f4ties pour un croquant suppl\u00e9mentaire.<\/p>\n\n\n\n

        Parfait avec une salade, une c\u00e9r\u00e9ale comme le quinoa ou m\u00eame une pur\u00e9e de l\u00e9gume racine en accompagnement. Bref, une recette qui coche toutes les cases de la cuisine moderne : de saison, simple, saine, et absolument d\u00e9licieuse<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":1434,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[34,15,14],"class_list":["post-1433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-courges","tag-plat","tag-recette","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"acf":[],"yoast_head":"\nCourge butternut r\u00f4tie fa\u00e7on hasselback : fondante, sauce chimichurri et pr\u00e9sentation chic - Larousse Media<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.larousse.fr\/articles\/cuisine\/tranchee-comme-un-roti-cuite-comme-un-gratin-la-courge-butternut-qui-renverse-les-codes-de-lautomne\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Courge butternut r\u00f4tie fa\u00e7on hasselback : fondante, sauce chimichurri et pr\u00e9sentation chic\" \/>\n<meta property=\"og:description\" content=\"Elle se d\u00e9coupe comme une viande, se r\u00f4tit comme un gratin, se nappe d\u2019une sauce typiquement argentine\u2026 mais c\u2019est une courge ! 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