Patidou squash stuffed with minced meat
Servings: 2 people
Ingredients
- 2 “Patidou” squash
- 250 g of minced meat
- 1 tomato replace with canned tomatoes when it's not in season
- 1 red or green bell pepper replace with 1 onion when it’s not in season
- 1 large onion
- 2 cloves of garlic
- 1 handful grated cheese I used about 80 grams mixed cheeses (cheddar, emmental and cantal)
- 2 T full fat creme fraiche optional
- 1 T total dried thyme and oregano
- 1 handful fresh herbs, parsley, chives, oregano, sage
- Salt and pepper
Instructions
- Preheat the oven to 180°C.
- Cut the tops of the patidou squash, then remove the seeds.
- Bake the squash cut side down for about 30 minutes, until they are cooked (tender flesh).
- Wash the seeds and remove from the surrounding matter. Toss with salt, pepper and olive oil.
- About halfway through roasting the pumpkins, add the seeds to the same tray to roast.
- In a pan, over medium heat brown the onion, garlic, pepper and tomato in olive oil until translucent/ golden brown.
- Add the minced meat to the pan and cook until nicely browned, breaking it up with a wooden spatula.
- Once the flesh of the patidou squash is cooked, remove it carefully, without piercing the skin which we will then re-fill with the minced meat mixture.
- Remove the seeds, let cool down and make sure no moisture remains before storing in a jar.
- Add the pumpkin flesh to the ground meat mixture and season with thyme, salt and pepper to taste. Optional to add 2 Tablespoons creme fraiche.
- Optional to add half the cheese in with the filling, reserving only half for garnishing. Else, use entire amount of cheese to garnish.
- Re-fill the patidou squash with the mixture.
- Sprinkle with grated cheese on top and place in a baking dish.
- Bake for about 15 minutes or until the cheese is browned and serve hot.
Notes
Based on this recipe
Leave a Reply