Smarter Home Cooking
Mushroom Filled Mini Squash
(1 vote)
(1 vote)
Mushroom Filled Mini Squash - Warm Fall flavors
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
This dish is packed with fiber and B vitamins including riboflavin thanks to the mushrooms.
If you don't have edam cheese, you can use mozzarella or parmesan instead.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 small Squash (e. g. butternut squash or acorn squash, lids cut off or halved)
- 2 Tbsps sunflower oil
- 2 Tbsps butter
- 36 ozs Mixed Mushrooms (e. g. chanterelles, shiitake, sliced)
- 2 garlic cloves (crushed)
- 2 cups heavy cream
- 1 ½ cups Edam cheese (grated)
- 1 egg
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Small pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Measuring cups
Preparation steps
1.
Heat the oven to 425°F.
2.
Brush the squash with oil and place on a grease baking tray. Bake for 30 minutes.
3.
To make the filling heat the butter in a large pan and fry the mushrooms for 5 minutes. Add the garlic and remove from the heat.
4.
Add the cream, cheese and the egg. Season with salt and ground black pepper and a pinch of nutmeg.
5.
Fill the squash with the filling and bake for another 15 minutes.
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