for 4 people

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

How it's done

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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