Stuffed Butternut Squash, Vegetarian Style
Autumn is pumpkin season! On a cosy autumn day, a delicious pumpkin dish rounds off the day perfectly.
The lovely Vanessa from @beahyggespreder prepared a stuffed butternut squash in our Original-Profi Collection® pot set with serving pan.
The Original-Profi Collection® is the perfect cookware series for passionate home cooks who want to live out their culinary creativity at the highest level. Recommended by professional chefs, made for you. High heat, precise timing, bold flavours and the right tools: with the Original-Profi Collection® every challenge becomes your success. Made in Germany from recycled premium stainless steel. That is quality at a professional level, just to your taste. Whether it’s quick searing, intense roasted flavours or a whole menu for your guests – every detail is designed to support you. Often copied, but never matched: timeless design made for your kitchen. Professional quality, guaranteed for 15 years.
1 h
Total Time
45 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 | Butternut squash |
| 1 pack | vegetarian mince |
| 1 bunch | spring onions |
| 1 | red bell pepper |
| 1 | Zucchini |
| 1 pack | Feta cheese |
| Pepper, salt, nutmeg | |
| Olive oil |
Instructions
Step 1 of 6
Halve the pumpkin, remove the seeds, brush with oil, and sprinkle with salt - bake in the oven at 180 degrees Celsius (top/bottom heat) for 30 minutes.
Step 2 of 6
Let the pumpkin cool slightly and scoop out some of the pumpkin flesh with a spoon for the filling.
Step 3 of 6
Dice the vegetables.
Step 4 of 6
Briefly fry the minced meat, season, and add the vegetables.
Step 5 of 6
Fill the hollowed-out pumpkin halves with the filling - finally, sprinkle with feta cheese.
Step 6 of 6
Bake in the oven for another 15 minutes.
