5-ingredient stuffed butternut squash

Step 1/4

• ¼ stalk leek
• 75 g button mushrooms
• ½ butternut squash
• olive oil
• salt

• cutting board
• knife
• oven
• baking sheet
• parchment paper

Wash leeks, then dice into small pieces. Cut mushrooms into quarters. Then preheat the oven to 200°C/390°F and line a baking sheet with parchment paper. Cut off the ends of the butternut squash and peel it lengthwise. Remove the seeds and rub the squash with a little olive oil and salt. Transfer to a baking sheet and bake for approx. 30 min. until tender.

Step 2/4

• 50 g bulgur
• 225 ml water
• salt

• pot (small, with lid)

While the butternut is roasting, add bulgur, water and a little salt to a small pot and bring to a boil. Then reduce the heat, cover the pot with a lid, and let sit for approx. 10 min.

Step 3/4

• olive oil
• salt
• pepper

• frying pan
• spatula
• bowl (large)

Heat a little oil in a frying pan. Add the leeks and mushrooms and fry approx. 5 – 7 min., until browned and fragrant. Season with salt and pepper. Drain the bulgur, if needed, then add to a bowl along with the roasted vegetables, and mix well. When the squash is done, create a cavity for the filling by scooping out some of the flesh from the center, leaving a small amount of space around the edge. Dice the scooped squash and add it to the filling mixture.

Step 4/4

• 1½ tbsp breadcrumbs
• olive oil
• salt

Stuff the butternut with the filling. Sprinkle with breadcrumbs and drizzle with a little olive oil and salt. Then transfer back to the oven and roast again for approx. 10 min., until the top starts to brown slightly. Serve and enjoy!

Enjoy your meal!