Stuffed Butternut Squash
![Fior k%c3%bcrbis 1400x600](http://s3-eu-central-1.amazonaws.com/bb-lustenberger-assets/recipes/banner_images/79/large/Fior_K%C3%BCrbis_1400x600.jpg?1534855609)
ingredients
- 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
preparation
- 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.
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