Butternut Squash Stuffed with Bacon Cubes
Our popular recipe for a juicy butternut squash stuffed with bacon cubes and more healthy recipes can be found on Spoonsparrow!
Ingredients
- 2 butternut squashes (about 800 g)
- Salt
- Pepper (freshly ground)
- 2 tbsp pumpkin seed oil
- 150 g waxy potatoes
- 1 Carrot
- 40 g Butter
- 200 ml milk
- nutmeg
- 200 g bacon cubes
- 75 g chopped walnuts
- 2 tbsp freshly chopped parsley
Instructions
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1.
Preheat the oven to 180°C with fan and top heat. Wash the squashes, cut them lengthwise in half, remove seeds and fibers, and hollow out the flesh leaving about 1 cm from the edge. Place the squash halves cut side up on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with oil, and bake for 35-40 minutes.
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2.
Meanwhile peel and wash the potatoes and carrot, dice them together with the squash flesh, and cook in boiling salted water for 20 minutes. Drain, let steam off, then press through a potato masher. Mix in butter and milk to make a purée, seasoning with salt, pepper and nutmeg.
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3.
In a pan, render the bacon until crisp, add walnuts and lightly brown them together. Remove the baked squash halves from the oven, plate them, fill with the purée, and sprinkle with the bacon-walnut mixture. Garnish with freshly chopped parsley before serving.
