Vegetable-Stuffed Butternut Squash
ekilu Team
ingredients
7
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
butternut squash
1 unit
green bell pepper
1/2 unit
zucchini
1/2 unit
mushroom
4 units
leek
1 unit
Pantry ingredients
olive oil
4 tbsp
salt
2 pinches
Instructions
1
Cut the butternut squash in half lengthwise and remove the seeds. Sprinkle each half with a little oil and roast in the oven at 350°F for 20 minutes. Then take out of the oven and use a spoon to scoop out the flesh. Leave a fine layer of flesh on the sides so the butternut squash halves keep their shape and can be easily filled. Chop up the butternut squash flesh as finely as possible.
2
Wash the vegetables. Cut the leeks, green bell peppers, and mushrooms into thin slices and dice the zucchini.
3
Put a little olive oil into a large skillet and sauté the vegetables over medium heat. Season with a little salt. In 10 minutes they will be nicely cooked. Now add the chopped butternut squash flesh to the skillet and lightly fry for just a couple of minutes along with the other ingredients, stirring often.
4
Fill the butternut squashs with the contents of the skillet. Your stuffed butternut squashs are complete. Serve immediately.
Tips & Tricks
If you want to make the dish more substantial, you can add a few tablespoons of quinoa, rice, or couscous to the vegetables and fill the butternut squashs with this mixture.
You can also replace the leek with onion.
Discover much more in our App
