Stuffed Butternut Squash Two Ways – Part One Butternut Garlic Stuffing

Although hollowing a pumpkin can be quite the challenge, this dish is well worth the struggle and pumpkin gut clean-up. Both fillings are meat-free, which does not mean that they lack flavour. One filling sautéed butternut squash with aromatic garlic and the other a creamy mushroom filling. Both fillings contain créme fraiche and cheese, which you can easily replace with plant-based alternatives to make these vegan-friendly. The only question left is to peel or not to peel the butternut squash.

Stuffed Butternut Squash Two Ways – Butternut Garlic Stuffing

• 1 butternut squash
• olive oil
• salt
• black pepper
• 3 cloves of garlic, finely chopped• nutmeg
• Parsley
• 2 tbl créme fraiche
• Grated cheeseInstructions:
1. Peel the butternut squash (optional), cut it in half and gut it using a spoon or a small ice cream scoop.
2. Preheat the oven to 220°C.
3. Hollow the butternut squash out. It is easiest to first cut an outline before cutting a grated pattern into it before scooping out one cube at a time and set them aside for later. It is no problem should you accidentally slice through the bottom of the pumpkin. Slice shallow lines into the bottom butternut squash and set it into an oven dish.4. Drizzle some olive oil on the squash and season it well with salt and pepper. Pour a little bit of water into the bottom of the oven dish, just so much that the bottom is slightly covered.
5. Bake the butternut squash halves for about 20-25 minutes until fork-tender.
6. While the squash is in the oven make the filling. Put a pan on high heat and add some olive oil. Roast the pumpkin cubes in the oil until tender and add the garlic, sauté until aromatic. Take the pumpkin filling off the heat and season it with salt, pepper, nutmeg and some parsley.
7. When the butternut squash is fork-tender take it out of the oven to stuff. Fill both halves with the butternut squash garlic filling. Add some créme fraiche on top and sprinkle some grated cheese over it. Bake it for another 10-15 minutes until the cheese is golden.

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