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Stuffed Butternut Squash
Stuffed Butternut Squash
4.7
6 Reviews.
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Delight your guest with this holiday centerpiece. This stuffed butternut squash is gorgeous and taste delicious. The stuffing can be adapted but I keep it simple by using veal, bacon and spices. This way the squash keeps the lovely texture with wonderful flavors.

Ingredient List for 6 servings:
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1 Long Butternut
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100 gr Veal
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100 gr Sausages stuffing
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5 slices Bacon
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1 Onion
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1 Egg
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3 sprigs Parsley
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2 tablespoons Pumpkin seeds
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1 teaspoon Cinnamon powder
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1 teaspoon Clove
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1 teaspoon Nutmeg powder
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1 teaspoon Ginger
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2 tablespoons Soy sauce
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1 tablespoon Olive oil
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1 tablespoon Butter
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1 pinch Salt
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1 pinch Black pepper
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Wash the butternut and cut off the ends. Sprinkle the olive oil on top.
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Place in a baking form and place in the middle of the oven for 15 minutes. Turn it over and cook for another 15 minutes.
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While the butternut is in the oven cut the onion, bacon and veal in thin slices.
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In a casserole melt the butter and add the onion, bacon, veal, pumpkin seeds, the spices, parsley and soy sauce. Fry for 3-4 minutes.
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Take away from the heat and mix with the sausage stuffing and the egg in a blender.
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Take out the butternut from the oven and peel it.
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Spoon out the inside and mix with the rest of the stuffing.
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Garnish the inside of the butternut with the stuffing. Cover the ends with aluminum foil.
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Place it back on the baking form, brush with oil. Place in the middle of the oven and cook for 30 minutes.
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Brush it with oil regularly.
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Take out the dish and cut in thin slices.
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This recipe is from United States
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