Angi's butternut squash from the oven

Ingredients for 4 servings:

• 2 large butternut squash
• 5 tbsp olive oil
• 250 g minced meat
• 2 shallots
• 2 garlic cloves
• 200 ml red wine or vegetable stock
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 6 cherry tomatoes
• salt and pepper
• chili salt
• Parsley or herbs to taste
• 100 g grated cheese, e.g. Gouda

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

can be well prepared

Preheat the oven to 180°C (top/bottom heat). Wash the pumpkins, halve them lengthwise, and remove the seeds. Score the flesh crosswise, brush each with 2 tablespoons of oil, and season with salt and pepper. Bake the pumpkins in the hot oven on a baking sheet lined with baking paper for approximately 20-30 minutes on the middle rack (test for doneness after 20 minutes). In the meantime, prepare the filling. Heat 1 tablespoon of oil in a pan, fry the finely chopped onion and garlic cloves with the minced meat until well browned. Finely dice the bell peppers and add them. Season well, pour in the red wine or vegetable stock, and reduce slightly. Add the halved cherry tomatoes, season again, and simmer for 10 minutes. Finally, add the chopped herbs. Spread the filling among the pumpkins and sprinkle with the grated cheese. Bake in the oven for another 20 minutes. If there’s any leftover filling (it all depends on the size of the pumpkins), I either freeze it or serve it with some pasta and the sauce as an appetizer. A green salad goes very well with the pumpkin. Tip: You can also make this dish vegetarian. Simply use zucchini and eggplant instead of the ground meat.