This leek and butternut squash papillote was born one winter evening when I was looking for a way to cook the forgotten vegetables in my basket. The idea of cooking these complementary flavors together in parchment paper came to me naturally.
What I love about this recipe is that it concentrates all the flavors without adding excessive fat. The butternut squash becomes meltingly tender, the chestnuts lend their unique texture, and the leeks transform into a silky smooth accompaniment. Everything cooks in its own juices.
You can adapt this base to your liking: add fresh herbs, vary the spices, or incorporate goat cheese for extra indulgence. This cooking technique preserves all the nutrients and guarantees a light yet nourishing dish.
I recommend preparing the papillotes in advance and baking them at the last minute. Your guests will be charmed by the fragrant opening of these little golden packets.
Leek papillote with butternut squash and chestnuts
4
portions30
minutes25
minutes400
kcal55
minutesA winter dish cooked in parchment paper that combines the sweetness of butternut squash with roasted chestnuts and tender leeks. A complete and comforting dish cooked in its own juices, perfect for cold evenings.
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Ingredients
800g of pumpkin
3 beautiful leeks
200g chestnuts of cooked
4 slices of Bayonne ham
2 shallots
4 tablespoons of olive oil
2 tablespoons of honey
1 teaspoon of dried thyme
4 nut
Salt and freshly ground pepper
Preparation steps
- Preheat the oven to 200°C. Peel the pumpkin and cut it into 3cm cubes.
- Clean the leeks, keeping the white and tender green parts. Slice them into 1cm rounds.
- Peel and finely chop the shallots. Roughly chop the walnuts and chestnuts.
- In a salad bowl, mix the butternut squash, leeks, shallots with the olive oil, honey and thyme. Season with salt and pepper.
- Cut out 4 squares of parchment paper, 30cm on each side. Distribute the vegetable mixture in the center.
- Add the crushed chestnuts and walnuts. Place a slice of ham on each portion.
- Close the papillotes in the classic papillote style, making sure to seal the edges well.
- Bake for 25 minutes. The papillotes should be well puffed and golden brown.
📝 Notes
This recipe works very well with other squashes like butternut. You can prepare the parcels 2 hours in advance and keep them chilled before cooking.
💡 Chef's Tips
Check if the squash is cooked by piercing it through the parchment paper with a knife. If you don't have cooked chestnuts, use jarred chestnuts. Serve directly in the parchment paper packets to preserve all the flavors.
🔄 Variations
- Vegetarian version: replace the ham with 150g of fresh goat cheese
- Spicy version: add a pinch of Espelette pepper along with the thyme
