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® Cookware Set with Serving Pan.
The Original-Profi Collection® is the perfect cookware series for passionate home cooks who want to bring their culinary creativity to life at the highest level. All products in the series are Made in Germany and are produced at our site in Rhineland-Palatinate. Thanks to the variety in the Original-Profi Collection®, there is the right pot for every dish and every taste, ensuring moments of real enjoyment.
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.
