5-ingredient stuffed butternut squash

Nutrition per serving

• 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!