Stuffed Butternut squash

(recipe inspired from a magazine )

Serves 6-8

Ingredients:

• 2 butternut squash, cut in half lengthways and seeds removed
• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 350 gr champignon mushrooms (around 8), finely diced
• 1 carrot, grated
• 1 red pepper
• 500 gr pork mince
• 500 gr passata 
• 1 knorr stock pot
• 1 tsp dried dill
• 1 tsp dried oregano
• 1 tsp dried parsley
• salt and black pepper

Step One

 Preheat the oven to 180℃/ gas mark 4.

Step Two

 Place the butternut squash halves on a baking tray, flesh side up. Drizzle with oil and season with salt and pepper, then roast in the oven for 40 min, until nice and soft.

Step Three

 To prepare the filling, heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 2 min, then add the mushrooms, carrot, red pepper and cook for a further 2-3 min.

Step Four

 Add the minced pork and cook for 5 min, until browned. Add the passata, knorr stock pot and spices and simmer over medium heat for further 4-5 min. 

Step Five

 Remove the squash from the oven carve out some flesh from the thicker part of the squash, then divide the pork mixture  between the squash.  Mash the removed flesh and add on top (like on a shepherd's pie). Return to the oven for 5 min.

Step Six

 Serve with green salad and crumbled feta on top.

Poftă bună!!!!