Baked butternut squash with pumpkin herb cream - vegetarian
Time
Preparation time: 20 min.
Cooking or baking time: 40 min.
Total preparation time: 1 hr.
A butternut pumpkin baked in the oven, filled with sour cream and pumpkin herb cream and braised cocktail tomatoes, this is a great vegetarian recipe for those who like this pumpkin.
So far, I have always made only soup from the butternut pumpkin, now I have prepared it completely different for the first time and I am thrilled!
The stuffed butternut squash can be served as an appetizer or as a main course.
It is a simple and fast to prepare dish.
ingredients
- ½ butternut squash
- ½ teaspoon pressed garlic (or to taste)
- 200 g sour cream or sour cream
- Fresh herbs, I had thyme, chives, rosemary, parsley
- 1 teaspoon vegetable broth powder
- 2 teaspoons olive oil
- Salt pepper
- garlic powder
- 1-2 handfuls of cocktail tomatoes (as you like)
preparation
- First, the butternut squash is washed, halved lengthwise and with a spoon the seeds removed. I have prepared half of the pumpkin, with the other half will hopefully soon try a new recipe.
- Now preheat the oven to 200 degrees.
- Vegetable broth powder and olive oil are mixed together and the pumpkin is spread over it. On it comes to my taste, some garlic puree (I have this tip mimicked: //www.thefruitandflowerbasket.com/knoblauch-haltbar-und-praktisch-a18539/ and now always fresh garlic ready), some rosemary leaves and thyme needles, some pepper and in the oven, for about 30-40 minutes. In the meantime you can prepare in peace the filling cream and stewed cocktail tomatoes:
- Sour cream and herb cream: Chop fresh herbs (amount to taste) or rub them with your fingers, mix with the sour cream / sour cream and ½ teaspoon of garlic puree, season with salt and pepper.
- Braised cocktail tomatoes: Wash the tomatoes, dry a bit and place in a pan with about 1 teaspoon of olive oil. Season with salt and pepper, add garlic powder, add some thyme and rosemary, and let it simmer for about 5-7 minutes when (or shortly before) the pumpkin comes out of the oven.
- If the pumpkin is soft, it is taken out of the oven and a small part cut off from the side where the hole is not from the kernels, the pumpkin meat is taken out and minced with a press or fork. This pumpkin puree comes to the sour cream herbal cream. Season again and then the cream is filled in the Kürbisaushöhlung, where previously the seeds were in it.
- Arrange and enjoy everything together. The butternut squash can be cut into slices and so, if several people eat, well portioned. Any remainder of the sour cream pumpkin herbal cream can be served extra.
I can imagine very well, the court to prepare sharper. The idea came to me but only when the court was finished. So, who likes to be sharp, can try that out. In my butternut pumpkin soup I always give chili or cayenne powder, which harmonizes very well!
A delicious garlic bread or fresh salad, go great with it.
