Cabbage Leaves Stuffed with Pumpkin or Squash

Gourres de Courge

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Pumpkin is more Savoyard than our buttercup or butternut squashes, but the American squashes produce a tastier final product than the pumpkin ever does in the Savoie.

Ingredients

  • 3 pounds cooked pumpkin, buttercup or butternut squash
  • 10 tablespoons butter

Method

Reduce the cooked pumpkin or squash until thick and brownish; let it attach to the bottom of the pan, then stir again and repeat the operation several times. Add ½ cup of butter and the hazelnuts and season to taste.

Wrap an equal amount of puree into each cabbage leaf. Flour the gourres and brown them in the remaining butter until crisp on both sides.