Butternut squash with mushroom and walnut filling

Ingredients for 2 servings:

• 1 butternut squash
• 100 g mushrooms
• 30 g walnut kernels
• 200 g sour cream
• 100 g cream cheese
• Rapeseed oil
• salt and pepper
• nutmeg
• Thyme
• rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

autumnal enjoyment

Preheat oven to 180°C (top and bottom heat). Halve the pumpkin lengthwise and scoop out the seeds with a tablespoon. Then remove some of the flesh to allow more filling to fit inside. Place the halves on a baking sheet, pierce several times with a fork, brush with oil, and season with salt and pepper. Bake in the oven at 180°C for about 30 minutes. In the meantime, dice the mushrooms and chop the walnuts. Mix the walnuts and mushrooms with the cream cheese and sour cream, add thyme and rosemary if desired, and season with salt, pepper, and nutmeg. Fill the pumpkin halves with the mixture and bake for another 20 minutes at 180°C (convection oven).