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Baked stuffed butternut squash

Ingredients

1 butternut squash
1 eggplant
Red pepper
Carrots
Celery root
Apple
Shallot
Olive oil
Salt
Pepper
Oregano
Basil
Dijon mustard
Honey
Butter
Cheese
Ham

Instructions

Cut the eggplant into slices and cook 2 – 3 minutes in boiling salted water, then remove to kitchen paper to dry. Cut all the vegetables into cubes, add a little bacon or ham, salt, pepper, oil, mustard and honey.
Wash pumpkin, peel it and cut in half. Each half scoop to be an inch thick, preserve the rest of the pumpkin and mix it with prepared mixture. Coat the pumpkin with some mustard and spices and put the halves in preheated oven, 200-220 ° C, for 15 minutes. Fill the pumpkin with prepared mixture, add some olive oil, spice if needed. Bake for 20 – 30 minutes, depending on the size of pumpkins, and in the end you can add some herbs, butter or grated Parmeggiano cheese.

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