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🍽️ Butternut Squash Stuffed with Feta and Tomatoes

459 kcal · 30 min · 4 servings

Ingredients

• 2 Butternut squash
• Salt
• Pepper (from the mill)
• 3 tbsp olive oil
• 150 g cherry tomatoes
• 2 sprigs basil
• 250 g feta
• 75 ml heavy cream (at least 30% fat content)
• 30 g breadcrumbs
• Nutmeg

Instructions

1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the butternut squashes under running water.
3. 3. Cut each squash in half lengthwise.
4. 4. Scoop out the inside of the squash shells with a spoon.
5. 5. Make sure to leave about 1 centimeter of squash flesh at the edges.
6. 6. Place the squash halves cut-side up on a baking sheet lined with baking paper.
7. 7. Season the squashes with salt and pepper.
8. 8. Drizzle them with some olive oil.
9. 9. Place the tray in the preheated oven and roast the squashes for 25 to 30 minutes.
10. 10. Wash the tomatoes and remove the hard stem area.
11. 11. Cut the tomatoes in half.
12. 12. Wash the basil and shake off excess water.
13. 13. Pluck the leaves from the stems.
14. 14. Finely chop the basil leaves.
15. 15. Mash the feta cheese with a fork.
16. 16. Mix the feta with breadcrumbs, cream, and the chopped basil.
17. 17. Season the cheese mixture with salt, pepper, and a pinch of nutmeg.
18. 18. Fold the halved tomatoes into the cheese filling.
19. 19. Fill the hollowed-out squash halves with the feta-tomato mixture.
20. 20. Place the tray back in the hot oven for another 15 minutes.
21. 21. Remove the finished squashes from the oven.
22. 22. Serve them immediately while warm.

Nutrition per serving

• kcal: 459
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 31 g