Oven-Baked Butternut Squash

Ingredients

• 2 Butternut Squashes
• 4 tbsp olive oil
• Salt
• Pepper
• 2 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 250 g Cherry Tomatoes
• 6 Spring Onions
• 3 cloves garlic
• 1 Shallot
• 10 g parsley (0.5 bunch)
• 10 g Thyme (0.5 bunch)
• 50 g Parmesan

Instructions

1. 1.

   Wash the squashes, cut them lengthwise in half and remove the seeds. Score the flesh crosswise and brush with 2 tbsp of oil. Season with salt and pepper, place on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for about 20 minutes on the middle rack.

2. 2.

   Meanwhile, wash, clean and chop the zucchini into 2 cm pieces. Wash, clean and chop the bell peppers into 3 cm pieces. Wash and halve the tomatoes. Wash, clean and slice the spring onions into 2 cm rings. Peel and finely chop the garlic and shallots. Wash, shake dry and chop the herbs. Grate the cheese.

3. 3.

   Mix the zucchini, bell peppers, tomatoes, spring onions, shallots and garlic in a bowl. Season with salt and pepper. Mix in the remaining olive oil and herbs.

4. 4.

   Place the vegetables in the butternut squash halves, increase the oven temperature to 220 °C (200 °C fan; Gas: Mark 3–4) and bake for another 15–20 minutes. Then sprinkle the oven-baked butternut squash with cheese.