Butternut Squash – Sucrine du Berry

(1 customer review)

$3.50$10.50

 

3211-LG  C. moschata

(Butternut 100 days.)

Sucrine du berry or “sweet one from Berry” (the heart of France). A hard to pronounce heritage French variety. Easy to eat though! Very bright orange, sweet flesh, slightly moist. Great for mashed squash and pie filling as well as roasting with garlic and butter. Oblong bell-shaped fruit with vibrant papaya-coloured flesh.

~30 seeds/3g

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Description

According to The Compleat Squash by Amy Goldman, “Berrichon Pumpkin Pastry”, a traditional “French fast food” is most authentically made with Sucrine du Berry, and is served at the annual pumpkin festival in Tranzault, France on the second Sunday of October:

Berrichon Pumpkin Pastry
– 2 ready-to-bake frozen puff pastry sheets, thawed at room temp
– 1 lb Sucrine du Berry or Butternut squash, finely minced
– 1 small onion, finely minced
– 1/2 cup chopped parsley
– salt and pepper to taste
– 1 egg, beaten, for egg wash
– crème fraiche, or sour cream, or yoghurt

– Preheat oven to 400*F
– Unfold the puff pastry onto a lightly floured surface and cut each sheet into 4 equal parts
– Mound squash generously onto half the pastry pieces
– Top with onion and parsley, salt and pepper, leaving a 1/2 inch border around the edges
– Roll out remaining pastry to enlarge a bit for the top crusts and drape over the mounded mixtures
– Fold the edges under or press together, using a few drops of water to seal them
– Prick 3 small holes into the top crusts to let steam escape and brush with the egg wash
– Pack on a baking sheet and bake for 30 min or until brown.
– Slit open the top of each packet, insert a dollop of crème fraiche if desired, serve immediately

LOCALLY-GROWN
Grown by Growin’ Good Farm

Additional information

Size

3g, 15g

1 review for Butternut Squash – Sucrine du Berry

  1. Regan Ludwig

    Stored well. After the initial slightly damaged ones rotted the rest are in perfect condition and it is now mid Feb. 3/4 were true to type (phenotype for a butternut shape), when grown, but not sweet like I had hoped (versus other butternuts) and they are yellow ripe. I suspect they had got outcrossed by accident at the seed growing place. Roasted up, my fav way, they are only very slightly sweet and with watery flesh.

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