Stuffed Butternut Squash, Vegetarian Style
Autumn is pumpkin season! On a cozy autumn day, a delicious pumpkin dish is the perfect way to round off the day.
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 express their culinary creativity at the highest level. All products in the series are made in Germany and manufactured at our facility in Rhineland-Palatinate. Thanks to the diverse range of the Original-Profi Collection®, there's a suitable pot for every dish and every taste, ensuring moments of pure 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.
