Butternut Squash with Mushroom and Walnut Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 butternut squash (se)
- 100 g mushrooms
- 30 g walnut kernels
- 200 g sour cream
- 100 g cream cheese
- Rapeseed oil
- salt and pepper
- nutmeg
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top and bottom heat.
- Halve the pumpkin lengthways and remove the seeds with a tablespoon. Then remove some of the pulp so that more of the filling fits into the pumpkin.
- Place the halves on a baking sheet, prick several times with a fork, brush with oil and season with a little salt and pepper. Bake in the oven at 180 ° C for about 30 minutes.
- In the meantime, cut the mushrooms into small cubes and chop the walnuts. Mix the walnuts and mushrooms with the cream cheese and sour cream, add thyme and rosemary as desired, and season with salt, pepper and nutmeg.
- Fill the pumpkin halves with the mixture and bake for another 20 minutes at 180 ° C.
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