John Myers
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Butternut Squash with Minced Cream Cheese Filling
The perfect butternut squash with minced cream cheese filling recipe with a picture and simple step-by-step instructions.
- 500 g Butternut squash
- 150 g Minced meat
- 60 g Cream cheese
- 30 g Grated cheese
- 30 g Onion
- 5 g Garlic fresh
- Salt
- Pepper
Hints:
- Any small pumpkin works, of course, I have chosen a butternut of approx. 1500g, but only the lower part that can be hollowed out is required for this recipe …….. 2. The amount of minced meat depends on the size of the pumpkin, can therefore vary.
Preparation:
- Cut the pumpkin in half across the lower curve and scrape out the core with a spoon (TIP: the seeds can be roasted, e.g. http://www./tipp/742/Kuerbiskerne-roesten-statt-wegwerfen.html )
- Cook the hollowed out pumpkin half covered in the microwave for about 10-15 minutes until it is soft and season the inside with a little salt and pepper.
- Finely chop the onion and garlic. Fry the minced meat until crumbly, add the onion and garlic, fry briefly and season everything with salt and pepper. Remove from heat, stir in cream cheese and cheese. You can also mix in herbs if you like.
- Remove the pumpkin from the microwave and fill it with the minced meat mixture. Heat the stuffed pumpkin in the microwave again for 2-3 minutes. Put the pumpkin on a plate and just spoon out the minced meat with the pumpkin meat.
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