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🍽️ Butternut squash stuffed with spelt

447 kcal · 30 min · 4 servings

Ingredients

• 900 g small butternut squash (4 small butternut squash)
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• salt
• pepper
• 250 g spelt grains
• 200 g kale (frozen; thawed)
• 2 shallots
• 2 garlic cloves
• 2 sprigs thyme
• 50 ml cloudy apple juice
• 1 tsp hot mustard
• 100 g feta (45% fat in dry matter)

Instructions

1. 1. Line a baking tray with baking paper.
2. 2. Wash the squashes.
3. 3. Cut the squashes in half lengthwise.
4. 4. Remove the seeds and fibers.
5. 5. Score the flesh in a cross pattern.
6. 6. Place the squash halves on the tray with the cut side facing up.
7. 7. Brush the squash halves with 2 tablespoons of oil.
8. 8. Drizzle them with maple syrup.
9. 9. Drizzle them with lemon juice.
10. 10. Season them with salt and pepper.
11. 11. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
12. 12. Bake the squashes in the preheated oven at 200 °C (convection 180 °C; gas: mark 3) for 40 minutes until soft.
13. 13. Cook the spelt grains according to package instructions in double the amount of boiling salted water.
14. 14. Cook the spelt for 30–40 minutes over low heat.
15. 15. Drain the spelt.
16. 16. Let the spelt drain.
17. 17. Cut the kale into strips if necessary.
18. 18. Peel the shallots.
19. 19. Peel the garlic.
20. 20. Finely dice the shallots.
21. 21. Finely dice the garlic.
22. 22. Wash the thyme.
23. 23. Shake the thyme dry.
24. 24. Pluck the thyme leaves off.
25. 25. Heat the remaining oil in a pan.
26. 26. Sauté the shallots and garlic in it for 4 minutes.
27. 27. Sauté the kale for 4 minutes as well.
28. 28. Add the apple juice.
29. 29. Mix in the spelt.
30. 30. Mix in the thyme.
31. 31. Season the mixture with mustard, salt, and pepper.
32. 32. Fill the kale-spelt mixture into the squashes.
33. 33. Crumble the feta over it.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 447
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 56 g