Stuffed Butternut Squash with Herb Cheese from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se) (butternut)
- 3 spring onion (s)
- 200 g shrimp (s) or similar, possibly
- 200 g sour cream or herbal cream cheese or Obatzda
- 100 g cheese, milder (e.. Emmentaler), rated
- olive oil
- 2 teaspoons vegetable stock, instant
- Sea salt or herbal salt or salt
- pepper
- 1 clove garlic
- chives
- rosemary
- basil
- Dill, possibly
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection). Wash the pumpkin, cut in half and scrape out the seeds with a tablespoon.
- Make a marinade from olive oil and vegetable stock and use it to brush the pumpkin halves on all sides. Pepper and salt well. Place in an ovenproof dish and cook for 20-30 minutes.
- Meanwhile, chop the spring onions and herbs and squeeze the garlic, put in a bowl with the obatzden, sour cream or cream cheese and a good dash of olive oil, but do not stir yet.
- When the top layer of the pumpkin is soft, take the mold out of the oven and scrape out a good 1 cm of pumpkin (or as much as it can be scraped), get more out of the spherical end. Put the pumpkin flesh obtained in this way into the bowl for the herb mixture and stir everything together.
- If you don`t want to eat vegetarian, put half of the mixture in a second bowl and mix with the washed prawns (approx. 100 g per person) and fresh dill.
- Spread the mixture on both pumpkin halves (one vegetarian and one half with prawns if necessary) and put in the oven. After about 15 minutes, sprinkle the cheese on top and bake for another 15-20 minutes. The time is certainly variable, just prick the pumpkin every now and then to check the consistency.
- We eat applesauce with it, but actually it doesn`t need anything else, tastes fresh and nutritious!
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