Butternut Squash with Filling

Ingredients

• 2 Butternut Squashes
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 150 g cherry tomatoes
• 2 stems basil
• 250 g feta cheese
• 75 ml heavy cream (at least 30% fat)
• 30 g breadcrumbs
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the squashes, cut them lengthwise in half, scoop out the thick end leaving about 1 cm from the edge, place them cut side up on a parchment-lined baking sheet, season with salt and pepper, drizzle with olive oil, and roast in the preheated oven for 25-30 minutes.

2. 2.

   Meanwhile wash the tomatoes, remove the stems, and halve them. Wash the basil, shake dry, pluck the leaves, and finely chop. Crumble the feta with a fork, mix it with breadcrumbs, cream, and basil, season with salt, pepper, and nutmeg, then fold in the tomatoes.

3. 3.

   Fill the roasted squashes with the feta mixture and return to the oven for another 15 minutes. Remove the finished squashes and serve immediately.