Vegetable-Stuffed Butternut Squash
ekilu Team
ingredients
7
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
green bell pepper
1/2 unit
zucchini
1/2 unit
mushroom
4 units
butternut squash
1 unit
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.
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