Stuffed Butternut Squash

45 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
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  • 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


  1. 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.
  2. 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. 
  3. Remove squashes from the oven, fill, and bake for a further 10 minutes.

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