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🍽️ Butternut Squash with Spicy Tatar Filling

361 kcal · 30 min · 4 servings

Ingredients

• 2 Butternut squash
• Salt
• 6 tbsp olive oil
• 1 onion
• 1 garlic clove
• 2 carrots
• 2 sprigs thyme
• 2 stems oregano
• 400 g tartare
• 3 tbsp crushed tomatoes
• 120 ml meat broth
• Pepper

Instructions

1. 1. Cut the butternut squash in half lengthwise.
2. 2. Rinse the squash halves thoroughly.
3. 3. Scoop out the seeds and fibrous flesh with a spoon.
4. 4. Place the squash halves cut-side up on a baking sheet lined with baking paper.
5. 5. Lightly salt the squash halves.
6. 6. Drizzle each half with one tablespoon of olive oil.
7. 7. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
8. 8. Bake the squash for 35 to 40 minutes in the oven.
9. 9. Cover the squash if they start to brown too much.
10. 10. Peel the onion and garlic in the meantime.
11. 11. Finely chop the onion and garlic.
12. 12. Peel the carrots.
13. 13. Dice the carrots into small pieces.
14. 14. Wash the thyme and oregano.
15. 15. Shake the herbs dry.
16. 16. Pluck the leaves from the stems.
17. 17. Finely chop the herbs.
18. 18. Heat the remaining oil in a frying pan.
19. 19. Fry the Tatar (crumbled meat substitute) until crumbly in the pan.
20. 20. Add the chopped onion, garlic, and carrots to the pan.
21. 21. Stir the tomatoes into the mixture.
22. 22. Pour in the broth.
23. 23. Fold in the chopped herbs.
24. 24. Season the filling with salt and pepper.
25. 25. Simmer the filling over medium heat for about 15 minutes.
26. 26. Cook until the liquid has almost completely evaporated.
27. 27. Taste the Tatar mixture one last time and adjust seasoning if needed.
28. 28. Fill the squash halves with the warm mixture.
29. 29. Serve the stuffed butternut squash.

Nutrition per serving

• kcal: 361
• Protein: 27 g · Fett/Fat: 19 g · Carbs: 20 g