Baked Butternut Squash Stuffed with Minced Meat | Autumn Feast
(0)
65 min
Under an hour
Sezamo
O mâncare autentică de toamnă: jumătăți fragede de dovleac plăcintar coapte la cuptor, umplute cu carne tocată rumenită, ceapă dulce, usturoi, cimbru aromat și un strat generos de cașcaval gratinat.
Preparation method
Preparing the squash
Preheat the oven to 190°C. Wash the butternut squashes, cut them lengthwise into two equal halves, and remove the seeds with a spoon. Gently scoop out a bit of the flesh to create space for the filling and finely chop the scooped flesh to add to the mixture later.
Place the squash halves on a baking sheet lined with baking paper, drizzle them with 10 ml of sunflower oil, and season with a pinch of salt. Bake for 25-30 minutes, until the flesh begins to soften slightly.
Preparing the filling
In a large skillet, heat the remaining sunflower oil (30 ml). Add the finely chopped onion and sauté over medium heat for 3-4 minutes, until translucent. Add the crushed garlic and chopped squash flesh and sauté for another 2 minutes.
Chef's tip
For an extra crunchy note, you can toast the pumpkin seeds in a dry pan and sprinkle them on top when serving, together with the parsley.
The baked stuffed squash keeps excellently in the refrigerator for up to 3 days in an airtight container, and its flavors intensify when reheated.
25 min
Under an hour
