Stuffed squash
Ingredients
For
4
personnes
- 2 small butternut squash, weighing approx. 800 g
- 4 tablespoons of olive oil from Aix-en-Provence – ripened olives PDO
- 1 onion
- ½ medium-hot red chilli
- 2 cloves of garlic
- 1 bunch of fresh herbs (oregano, thyme and parsley)
- 500 g minced beef
- 10 cl of vegetable stock
- 60 g of grated Parmesan
- Salt, pepper
Tip
We’ve chosen minced beef for this recipe, but other meats work just as well: poultry, pork, veal…
Instructions
- Preheat the oven to 200 °C.
- Cut the squash in half lengthways and remove the seeds.
- Score the flesh in a diamond pattern, taking care not to cut through the skin. Brush with half the Aix-en-Provence olive oil – PDO ripened olives – then season with salt and pepper. Place the squash halves in a baking dish and bake for about 1 hour.
- Meanwhile, finely chop the chilli, garlic and herbs. Set aside about 2 tablespoons of herbs for serving.
- Fry the finely chopped onion in the remaining olive oil. Then brown the minced meat with the onion for 4 minutes. Add the chilli, garlic and the remaining herbs (not the ones set aside), and fry for about 1 minute. Season with salt and pepper.
- Spread the minced meat over the squash halves, pour the stock over them, then sprinkle with grated Parmesan. Return to the oven and bake until golden brown for about 20 minutes.
- To serve, sprinkle the squash with the reserved herbs.
Tip
We’ve chosen minced beef for this recipe, but other meats work just as well: poultry, pork, veal…
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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