Summary

Ingredients

• 2 large butternut squash (se)
• 5 tablespoon olive oil
• 250 g minced meat
• 2 shallot (s)
• 2 cloves garlic)
• 200 ml red wine or vegetable stock
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 6 cherry tomato (s)
• salt and pepper
• Chilli salt
• Parsley or herbs to taste
• 100 g cheese, rated, e.., Gouda

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Wash the pumpkins, cut in half lengthways and remove the seeds. Cut the flesh in a cross shape, brush with 2 tablespoons of oil and season with salt and pepper.
3. Bake the pumpkins in the hot oven on a baking sheet lined with baking paper for about 20 - 30 minutes on the middle shelf (if necessary, make a test after 20 minutes).
4. In the meantime, prepare the filling. Heat 1 tablespoon of oil in the pan, fry the finely chopped onion and garlic cloves with the minced meat. Dice the peppers and add. Season well and add red wine or vegetable stock and reduce a little. Add the halved cherry tomatoes, season to taste again and simmer for 10 minutes. Finally add the chopped herbs.
5. Spread the filling in the pumpkins and sprinkle with the grated cheese.
6. Bake in the oven for another 20 minutes.
7. If there is any filling left over (it always depends on the size of the pumpkins), I either freeze the rest, or add a few noodles with the sauce as a starter.
8. A green salad goes very well with the pumpkin.
9. Tip: You can also prepare the dish vegetarian. Just use zucchini and eggplant instead of the minced meat.