Conchiglioni stuffed with Joie Gras, creamy sauce Joy Râpé

INGREDIENTS
For the creamy sauce:
- 1/2 cooked butternut (about 350g)
- 125 ml soy milk
- 3 handfuls of grated Joy
- 1,5 tsp. vegetable stock powder + 125 ml hot water
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt (adjust to taste)
- Pepper

For the filling:
- Olive oil
- 1 onion
- 2 cloves of garlic
- Fresh thyme
- 2 sage leaves
- 500 g frozen mushroom mixture
- 1 Joie Gras
- 4 tbsp vegetable milk

RECIPE
Prepare the sauce:
Preheat the oven to 200°C
Cut the butternut in half, remove the seeds and roast it open side down on a baking tray lined with baking paper for 40-50 minutes, until it is easily pierced with the tip of a knife.
Scrape the flesh from one half of the butternut and pour it into a blender, along with the soya milk, stock diluted in hot water, grated Joy, nutmeg, salt and pepper.
Blend to a smooth and creamy consistency. Adjust with more salt if necessary.

Boil water for the conchiglioni and cook according to the instructions on the packet (allow 5 conchiglioni per person).
Drain, drizzle with olive oil and set aside.

Prepare the filling:
Heat 2 tbsp. olive oil in a frying pan and fry the chopped onion over medium heat until golden and tender.
Add garlic, thyme, sage and chopped mushrooms. Fry for 5 minutes on a high heat, then for 5-7 minutes on a medium heat, stirring regularly.
Reduce the heat and add the Joie Gras, let it melt gently, add the vegetable milk and stir.

Stuff the conchiglioni gently with a teaspoon.
Heat the sauce in a saucepan and place the stuffed conchiglioni in the oven in a dish, just until warmed up, 5 minutes should be enough.
Toast a few chopped walnuts.

Serve in beautiful plates: the sauce, then the conchiglioni, walnuts, pomegranate, thyme, parsley.

- A recipe by Eva @thefrenchcoconut -