Cold days are for warm and cozy food. And what else could it be than something nice and warm out of the oven as a stuffed butternut Squash? This recipe will help you beat the cold weather blues.
Cold weather has me craving comfort food all evening. Usually, I’m this type of person finishing a great day with a giant salad buddha bowl. The oven veggies always had been in, but more as a plus than the main component. Since I moved to Berlin, it’s so crazy cold that it made me upgrading my oven veggies to the main part.
Stuffed Ovenbaked Butternut Squash
Author: Annelina Waller
Prep time:
Cook time:
Total time:
Ingredients
- 1 Butternut Squash
- ½ leek
- 1 large red onion
- 2 garlic clove
- 1 Orange
- 1 tbs almond butter
- ½ juice of a lemon
- ½ tsp cinnamon
- Salt and pepper to taste
- Toppings:
- Coriander and pomegranate seeds to garnish
Instructions
- Heat the oven to 200°C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, season with freshly ground pepper and a tiny bit of salt if you like. Bake for 15 Minutes.
- Meanwhile, prefer your filling:
- Wash and chop leek, peel the onion, garlic, and orange. Cube the orange and slice garlic plus onions.
- In a bowl, whisk together lemon juice, almond butter. Cinnamon and add the other ingredients.
- Combine well.
- Take butternut squash from the oven, and evenly stuff the halves with the filling.
- Bake again for about 25 minutes until orange-brown.
- Sprinkle with pomegranate seeds and coriander. Serve warm.
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