45 minutes preparation and cooking time
- 2 small butternut squashes
- 120 g Fior delle Alpi
- 1 tbsp olive oil
- salt, pepper
- 1 pomegranate
- 70 g walnuts
- 1 small courgette
- 1 bunch of citrus thyme
- Wash the squash and cut lengthways. Scrape out seeds, sprinkle with oil, season with salt and pepper, and bake for 25 minutes in the oven at 180°C.
- Cut Fior delle Alpi into cubes for the filling. Remove pomegranate seeds, chop walnuts, grate courgette roughly, and pick citrus thyme leaves from the stem. Blend everything together.
- Remove squashes from the oven, fill, and bake for a further 10 minutes.