5-ingredient stuffed butternut squash
"Quick and easy! You only need 5 ingredients to make this recipe, so it's perfect for a laid-back grocery shopping. Just keep in mind that if the squash is very large, it will need longer in the oven. You can use a knife to check the tenderness in between the roasting."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, oven, baking sheet, parchment paper, pot (small, with lid), frying pan, spatula, bowl (large)
How-To Videos
How to prepare butternut squash
How to cook aromatic bulgur
How to clean mushrooms
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!