Butternut squash cappuccino with artemisia vallesiaca recipe | Valais Switzerland
Peel, deseed and chop the butternut squash into small pieces. Finely chop the shallots and fry in a frying pan until golden brown. Add the butternut squash…
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.valais.ch.
Cooking tools:
- Piping bag
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
- Glass
Ingredients
- 1kg butternut squash
- 2 shallots
- 35g Butter
- 500ml whole milk
- 500ml vegetable stock
- Organic herb-scented salt from “The Alpinist Collection”
- 250ml single cream, 25%
- 500ml full cream, 35%
- Artemisia vallesiaca from “The Alpinist Collection”
- Grand-St-Bernard Aromatic Blends
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Butternut Squash Cappuccino Recipe by Tasty
tasty.co
Butternut or Turban Squash Cappuccino
martiniquegourmande.ca
Butternut Squash Couscous with Swiss Cheese Crisps
readychef.ai
Scalloped Butternut Squash Recipe: How to Make It
tasteofhome.com
Cozy Butternut Squash Casserole Recipe: Autumn's Best Comfort
beardandbonnet.com
Butternut Squash Fettuccine Alfredo | Recipe Cart
getrecipecart.com
Butternut Squash Fettuccine Alfredo | Recipe Cart
getrecipecart.com
Stuffed Butternut Squash With Feta | Canadian Goodness
dairyfarmersofcanada.ca