It’s squash and pumpkin time of the year! and this time I got a butternut squash to experiment with! To be honest, I never thought there could be so many different kinds of squash. I mean we do have squash in the Philippines of course, but I only know one kind and we call it “Kalabasa”. I have never known or seen so many variety of squash until I came to Germany. Big, small, round and long some are edible and some serve only as decor…(I am not sure if they are not edible too)…
I usually get the Hokkaido squash like for making this creamy pumpkin soup but I was actually curious how butternut squash taste like or if there is a difference in texture, so I got myself one to find out. I was searching the internet for a good recipe for butternut squash and I saw that some would roast or bake it, which gave me this idea. Armin really likes my Shepherd’s Pie and was actually requesting for it. So the idea was to use the butternut squash instead of mashed potatoes. And this is the result!
- 1 butternut squash
- 200g ground beef
- 1 Tbsp oil
- 2 Tbsp soy sauce
- ¼ tsp ground pepper
- 1 cup canned beans with sauce
- 1 cup grated cheese
- 1 cup cream cheese
- Cut butternut squash into half lengthwise. Scoop out the pulp and seeds with a spoon. Place them cut-side facing up into a baking dish lined with aluminum foil and bake for 40-50 minutes at 200°C/400°F.
- Meanwhile, saute the ground beef in hot oil and season with soy sauce and pepper until well done.
- Once the buttercup squash are done, let them cool down a bit and scoop some from the middle to make a well for the stuffing.
- In a small bowl, mix together the grated cheese and cream cheese. Fill each halves with the ground beef, then the beans and top it with the cheese mixture.
- Place them again on the foiled baking dish and bake for another 15 minutes.