Stuffed Butternut Squash

Ingredients

• 2 Butternut Squashes
• Salt
• 6 tbsp Olive oil
• 1 onion
• 1 Garlic clove
• 2 carrots
• 2 sprigs thyme
• 2 stems oregano
• 400 g ground beef
• 3 tbsp passata
• 120 ml meat broth
• Pepper

Instructions

1. 1.

   Clean, wash and halve the squash lengthwise. Use a spoon to remove seeds and fibrous strands, then place the halves cut side up on a baking sheet lined with parchment paper. Lightly salt, drizzle each half with 1 tbsp olive oil, and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 35–40 minutes. Cover if they brown too quickly.

2. 2.

   Meanwhile, peel and finely chop the onion and garlic. Peel and dice the carrots. Wash thyme and oregano, shake dry, pluck leaves, and chop.

3. 3.

   Heat remaining oil in a pan. Brown the ground beef until crumbly. Add onion, garlic, and carrots; stir in passata and pour in broth. Mix in herbs, season with salt and pepper, and simmer over medium heat for about 15 minutes until liquid has almost evaporated.

4. 4.

   Taste the mixture, fill the squash halves with it, and serve the stuffed butternut squash.