Butternut Squash – Sucrine du Berry


3211  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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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


Additional information


3g, 15g


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