PER ITALIANO
As promised, I start posting a series of dishes created by using Roasted Winter Squash Sauce. My intention here is to give you some ideas to inspire so that you can come up with your own creations using whatever you have in your pantry with a touch of imagination.
In today's recipe I used two butternut squash halves. They are two of the 6 halves I roasted in the oven to make Roasted Winter Squash sauce and scooped out the flesh, leaving a cm of flesh around the edges.
I stuffed my squashes with sorghum and spinach. I previously cooked 100 g of sorghum. Since the spinach had very fresh and delicate leaves I didn't precook them..
Ingredients (for 2):
2 halves of butternut squash, previously roasted and scooped out the flesh, leaving a cm of flesh around the edges
Sorghum, previously cooked (100 - 120 g dry)
Fresh spinach leaves, cut into small pieces
Roasted Winter Squash Sauce
Plant milk (only if necessary)
Yapılışı:
- In a large bowl put sorghum and spinach. Add roasted winter squash sauce as necessary. Mix them all. (Only if you think it's needed, you can add a bit of plant milk to have a thinner consistency.)
- Fill your squashes evenly and gently with the stuffing you prepared.
- Bake in preheated oven at 180°C for 35 minutes until starting to turn golden.
- Remove from the oven. Let them rest for 5 minutes before to serve.
Bon Appetit!
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