Stuffed butternut squash
In the autumn, all kinds of pumpkins will be ready for eating in many gardens. This time I post one recipe how to make butternut squash which can be found in most of the supermarkets. Stuffed squash is a dish made in many countries around the world. Pumpkin filling recipes are most probably originated in the Mediterranean region. I post here one of many ways to make a stuffed butternut squash that is delicious and juicy and 100% vegetarian if you don’t want to add parmesan cheese on the top of the food, as is common in Italy.
Preparation time: 5-10 min preparation, 1-hour baking of butternut squash and preparation of filling, 20 min baking of the stuffed squash
Level: easy
Serves: four
Koostisosad:
1 butternut squash
1 can of deseeded green olives
1 cup of boiled basmati rice
1 can of black beans
Bunch of parsley
Salt, black pepper and dry basilic for tasting
1 can of chopped tomatoes or 200 g fresh cherry tomatoes
1 big onion
2-3 garlic gloves
2-3 tbs olive oil
Preparation:
1. Cut the butternut squash using a sharp knife to half-length
2. Remove the seeds and the pith, spread the cutting surface with an olive oil, place the squash halves cutting surface upside on the oven pan covered with baking paper and cook in the oven at 250 degrees for 45 minutes or 1 hour until the pumpkin is soft.
3. At the same time boil the basmati rice. Wash 1cup of rice for the number of times with cold water to remove starch, pour rice into the cooking pot, add an equal amount of water and a pinch of salt, rise to boil, switch off the cooker and let it stand under the lid until the water is absorbed.
4. Chop the onion and garlic finely, cut the olives to sectors, heat the pan, add oil and fry slightly the onion, garlic, black beans, chopped tomatoes, olives. Season with salt, black pepper, and basil.
5. If the squash is almost soft remove most of the squash flesh with the tablespoon, leave about 1 cm thick layer of the flesh of the pumpkin.
6. Add the removed squash flesh and boiled basmati rice to the vegetable mixture, mix and cook for another 5 minutes. Add chopped parsley.
7. Fill the pumpkin halves with vegetable mix. Add grated parmesan (optimal).
8. Place the filled butternut squash halves in the oven and bake at 200 degrees for 15 minutes.
9. Shake over chopped parsley and serve.
Ready!
