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5-ingredient stuffed butternut squash

5-ingredient stuffed butternut squash

Based on 13 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"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 👌
Preparation
20 min
Baking
40 min
Resting
0 min

Ingredients

2Servings
½
butternut squash
¼ stalk
leek
75 g
button mushrooms
50 g
bulgur
tbsp
breadcrumbs
225 ml
water
olive oil
salt
pepper
MetricImperial

Utensils

cutting board, knife, oven, baking sheet, parchment paper, pot (small, with lid), frying pan, spatula, bowl (large)

How-To Videos

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how-to-prepare-butternut-squash

How to prepare butternut squash

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How to cook aromatic bulgur

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal297
Fat15 g
Protein7 g
Carb40 g
  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    5-ingredient stuffed butternut squash

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