Name: Stuffed Butternut Squash
Prep time: 30 min
Cook time: 80 min
Ingredients: 2 small butternut squash (halved lengthwise, de-seeded); 2 small leeks (sliced); 400 g minced beef; 20 cherry tomatoes (cut in quarters); 1 tablespoon capers; ½ teaspoon dried oregano or a handful of fresh oregano; ½ teaspoon garlic powder; 30 g Parmigiano Reggiano or Grana Padano cheese (grated); 100 g dry mozzarella (grated); Salt (to taste); Black pepper (to taste); A pinch of nutmeg; Extra virgin olive oil (to taste)

Stuffed Butternut Squash

Print Recipe

Prep Time 30

Cook Time 1 20

Servings: 4 servings

Ingredients Method Notes

Ingredients

2 small butternut squash halved lengthwise, de-seeded
2 small leeks sliced
400 g minced beef
20 cherry tomatoes cut in quarters
1 tablespoon capers
½ teaspoon dried oregano or a handful of fresh oregano
½ teaspoon garlic powder
30 g Parmigiano Reggiano or Grana Padano cheese grated
100 g dry mozzarella grated
Salt to taste
Black pepper to taste
A pinch of nutmeg
Extra virgin olive oil to taste

Method

Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Cut the pulp of each butternut squash with a knife to form a checkerboard pattern.
Spray it with extra virgin olive oil, and season with salt and pepper.
Place the halves on the baking sheet and bake for 45 minutes.
Brown the meat in a non-stick skillet over medium heat with a tablespoon or two of extra virgin olive oil. Season it with salt and pepper.
Heat two tablespoons of extra virgin olive oil in another skillet and cook leeks until lightly golden. Add in tomatoes, capers, and browned meat. Season with oregano and garlic powder. Cook for 5 more minutes over medium-low heat.
Stuff the butternut squash halves with the mixture and top with grated mozzarella and Parmigiano.
Transfer in the oven and bake for an additional 15 minutes, or until the cheese has melted.
Serve and enjoy.

Notes

Additional tips

Garnish with chopped chives.
Serve with Greek yoghurt and honey sauce.