Roasted Butternut Squash Cake by Sabrina Lemay, Chef at L’Orygine restaurant

Roasted Butternut Squash Cake by Sabrina Lemay, Chef at L’Orygine restaurant

Vegetarian Dishes Fall

Discover a delicious roasted butternut squash cake recipe created in collaboration with Tastet and the restaurant L’Orygine. Any excuse is a good one to face the coming cold weather, and the outstanding chef Sabrina Lemay of the chic Québec City restaurant L’Orygine shares here a wonderful seasonal recipe featuring butternut squash (known locally by its English-inspired name “courge butternut”), camelina oil, and Fleur des Monts cheese.

Local products take center stage in this recipe, as they do throughout the menu of this restaurant, a proud member of the Aliments du Québec au menu program.

Thanks to the meticulous work of chef Sabrina Lemay, the restaurant L’Orygine has become a must-visit destination for food lovers in the Capitale-Nationale region as well as for visitors who appreciate fine dining, with some of its dishes now considered true culinary highlights.

When asked which dish she prefers on her menu, the chef replies: “That’s a difficult question because I change the menu regularly. If I had to choose right now, it would probably be our roasted celeriac and tempeh, with sour cherry vinaigrette and heart nuts, caramelized shallots, and waffle-cut apple.”

And how does she view this desire to always prioritize local foods? “I really enjoy using an ingredient to its full potential and restoring prestige to foods that are often less appreciated or simply don’t always get the chance to be in the spotlight.”

Discover how to prepare the roasted butternut squash cake with camelina oil and Fleur des Monts cheese, served with spaghetti squash and a pumpkin seed and dill pistou.

Photo credit : Madeleine Plamondon

Preparation time 20 minutes

Cooking time 40 minutes

Serving 10

In collaboration with

Ingredients

Pumpkin Seed and Dill Pistou

250 ml roasted pumpkin seeds
1 bunch dill
1 handful spinach
30 ml white wine vinegar
60 ml toasted camelina oil
Salt and chili pepper, to taste

Instructions

Squash cake

Combine all dry ingredients using a mixer. Add the eggs, milk, and oil. Whisk until the batter is smooth and homogeneous. Finish by folding in the cheese and roasted squash cubes.
Roast the squash cut into ½-inch cubes at 450°F for about 10 minutes.
Gently fold with a spatula to avoid breaking up the squash cubes, which are delicate after cooking.
Transfer to a well-greased loaf pan and bake for 40 minutes at 350°F.
Check for doneness before removing from the oven. Let rest for 5 minutes, then unmold onto a rack.
Allow to cool before slicing. The cake can be enjoyed as is, pan-fried for extra crispness, or even toasted like bread.
Store well wrapped in the refrigerator; it also freezes very well.

Pumpkin Seed and Dill Pistou

Blend all ingredients in a blender, adding a little oil as needed.
Store in an airtight container in the refrigerator.
Assemble everything and enjoy your delicious recipe.