Stuffed squash with mince

Stuffed squash with mince

Total: 1 hr 25 min. | Active: 40 min.
Nutritional value / person: 459 kcal
, Fat: 37 g
, Carbohydrate: 10 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

oil for frying
400 g minced meat (beef and pork)
¾ tsp salt
a little pepper
1 red onion, finely chopped
1 red chilli pepper, deseeded, finely chopped
½ tsp mild curry powder
1 dl beef bouillon
200 g single cream for sauces
3 sprig sage, finely chopped
salt and pepper to taste

Squash

2 squash (approx. 800 g each)
2 tbsp olive oil
¼ tsp mild curry powder
½ tsp salt

Roast

50 g grated Gruyère
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How it's done

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Filling

Heat a dash of oil in a frying pan. Brown the mince for approx. 3 mins. per batch, remove, season. Reduce the heat, add a dash of oil to the same pan. Add the onion and chilli pepper, sauté. Add the curry, cook briefly. Pour in the stock and single cream, bring to the boil. Add the meat and sage, mix, season.

Squash

Halve the squash with the skin still on, remove the seeds. Combine the oil, curry and salt. Brush the squash with the mixture, place on a baking tray lined with baking paper. Spread the filling inside the squash halves.

Roast

Approx. 35 mins. on the bottom shelf of an oven preheated to 200 °C. Sprinkle the cheese on top, return to the oven for approx. 10 mins.

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