Hello friends and welcome to my page. Today I bring you this simple and delicious stuffed butternut recipe. I hope you will love it. The ingredients are so simple and available everywhere. Feel free to use any kind of beans and grains you have.
1 medium butternut squash
1 cup of boiled red beans
1/2 cup of boiled whole millet
1 small red pepper, chopped
1 medium carrot, diced
1 medium onion, diced
1 medium fresh tomato, diced
2 tbsp of olive oil
Salt to taste
Mixed herbs of choice, (I use dried rosemary, thyme, cumin seeds and fennel seeds)
Heat the oven to 200 degrees C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
Arrange the two halves on a baking sheet, brush with little olive oil, sprinkle with dried rosemary or any of your favourite herb and sea salt.
Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-40 minutes (it may take more minutes depending on the size of your squash).