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Ingredients
- 1 courge butternut (environ 700 g), coupée en quatre dans le sens de la longueur, de taille de la goulotte
- 30 g de noix décortiquées
- 250 g de bulbe de fenouil en morceaux
- 1 gousse d'ail
- 30 g d'huile d'olive
- 300 g de saucisses type chipolatas, en morceaux
- 150 g d'eau
- 1 cube de bouillon de légumes émietté
- ½ c. à café de sel
- ¼ c. à café de poivre noir moulu
- du sel
- 125 g de gorgonzola en morceaux
- persil frais haché, pour la finition
- Nutrition
- per 1 portion
- Calories
- 566.5 kcal / 2370 kJ
- Protein
- 24.9 g
- Fat
- 43 g
- Carbohydrates
- 23.1 g
- Fibre
- 5 g
- Saturated Fat
- 15.5 g
- Sodium
- 1334.8 mg
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