Pan-fried butternut squash with Tasmanian blue pepper

Butternut squash (sometimes called peanut or butternut squash), is harvested from September to October and can easily be stored for 6 months. Pan-fried, steamed, roasted, fried or velouté, it is available at will. We love it for its orange color and comforting flavor. The sweetness of the butternut makes it suitable for typical winter dishes and is perfect for adults and children alike!

Recipes for 2 people


  • 1 large Charlotte-type potato
  • 200g butternut squash.
  • 2 tbsp duck fat (replaceable with sunflower oil but less tasty)
  • A few grains of Tasmanian blue pepper ( Chiloé pepper can also be used)
  • 1/3 tsp ground nutmeg .
  • 1 vegetable broth.
  1. Slightly heat the duck fat to liquefy it. Crush the Tasmanian pepper (or Chiloé pepper) and infuse it in the fat overnight (if the fat turns slightly blue, this is normal).
  1. Peel the butternut squash and the potato, then cut them into 2cm dice.
  1. Place the fragrant fat in a frying pan and let it melt over high heat. Then add the diced vegetables (without splashing) until brown, turning them over on all sides.
  1. Once a small golden crust has formed on the surface of the vegetables, add the heart of broth and the nutmeg, lower the heat and cover. If the pan sticks too much, add a quarter glass of water during cooking.
  1. When all sides are coloured, remove the butternut squash from the heat, season and serve immediately.

We recommend Persian blue salt which will neutralize the excess sugar present in the butternut squash. You can also add a little Tasmanian blue pepper (or Chiloe pepper) crushed at the last moment, it will tickle the taste buds. This rare and amazing pepper has an essence, which has the particularity of coloring food blue/purple. You will surprise your guests!


This dish can be quite heavy, accompany it with a small salad of beet leaves or spinach.

And good appetite, of course !

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