Stuffed Butternut Squash with Minced Meat | Oven-Baked
(0)
70 min
Under an hour
Sezamo
O rețetă de casă autentică și reconfortantă pentru zilele de toamnă: jumătăți de dovleac plăcintar copt până devine fraged și dulceag, umplute cu un amestec savuros de carne tocată, orez, ceapă călită și mirodenii tradiționale, gratinate cu cașcaval rumen.
Ingredients
Preparation method
Preparing and pre-baking the squash
Preheat the oven to 190°C. Wash the butternut squashes, cut them lengthwise into two equal halves, and scoop out the seeds and fibres using a spoon.
Using a sharp knife, lightly score the squash flesh in a diamond pattern, drizzle with half of the sunflower oil, and season with a pinch of salt and pepper. Place the halves cut-side up on a baking sheet lined with baking paper, and bake at 190°C for 25-30 minutes, until the flesh begins to soften.
Preparing the aromatic filling
While the squash is baking, finely chop the yellow onion and crush the garlic cloves. Heat the remaining sunflower oil in a large frying pan and sauté the onion over medium heat until translucent, then add the garlic and sauté for 1 more minute.
Chef's tip
Choose medium-sized butternut squashes (with a slender neck and a well-proportioned round base) so that they bake evenly and can hold a generous portion of filling.
If you prefer a subtly smoky flavour, you can use smoked paprika in the filling or choose a traditional smoked cașcaval cheese for topping.
15 min
Under an hour
