- Servings : 6
- Preparation : 15 minutes
- Cook time : 1 hour 15 minutes
- Calories : 430 cal
- Carbohydrate : 40 g
- Lipid : 20 g
- Fiber : 4 g
- Protein : 22 g
- 1 butternut squash
- Olive oil for brushing
- 15 ml (1 tbsp) olive oil
- 500 g (1 lb) ground pork or 500 ml (2 cups) TVP + 500 ml (2 cups) vegetable broth)
- 1 onion, chopped
- 1 clove garlic, minced
- 2 sprigs of celery, finely chopped
- 1 Cortland or Paulared apple, finely diced
- 5 ml (1 tsp) savory, ground
- 5 ml (1 tsp ) maple syrup
- 500 ml (2 cups) dry apricot and ginger panettone croutons-breadcrumbs
- 250 ml (1 cup) chicken or vegetable broth
- Salt and pepper to taste
1 - Preheat the oven to 190C (375F).
2 - Cut the squash in half (lengthwise).
3 - Place on a cookie sheet lined with parchment paper.
4 - Lay the squash halves cut side up. Brush with olive oil.
5 - Bake for 1h00-1h15 (or until the flesh is cooked).
6 - Remove from the oven. Leave to cool.
For the filling :
7 - In a non-stick pan, heat the oil. Cook the meat, onion and garlic for 3-4 minutes (until the meat is tender). cooked). Add the celery and the apple. Cook for 2 minutes. Season with the savory, maple syrup, salt and pepper. Remove from the heat.
8 - Add the croutons-panettone breadcrumbs and the chicken broth . Mix well. Set aside and let cool.
9 - Preheat the oven to 190C (375F).
10 - On a work surface place the cookie sheet with the cooked squash halves. Remove the seeds .
11 - Using a spoon, scoop out the flesh to create a large hole (keep the cha uncooked for mash or soup) into each squash half.
12 - Add the stuffing inside the two squash halves. Gently fold the two stuffed squash halves together to reform the squash. Using kitchen string, secure the roast. Brush the entire squash with olive oil. Season with salt and pepper.
13 - Bake for 50-60 minutes (until the squash is cooked and golden brown).
14 - Remove from the oven.
15 - Let stand 5 minutes.
16 - Slice and serve immediately. ot