Stuffed Butternut Squash | Hearty with Minced Meat

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with baking paper. Cut the butternut squashes in half lengthwise and remove the seeds with a spoon. Brush the halves with a little clarified butter, season lightly with salt, and pre-cook cut-side up in the oven for about 25 minutes, until the flesh begins to soften.

Peel and finely chop the onion. Peel and finely grate the garlic. Briefly take the pre-cooked squash halves out of the oven and scoop out the flesh with a spoon, leaving a border of about 1.5 cm. Roughly chop the scooped-out squash flesh.

Heat the remaining clarified butter in a pan. Fry the minced meat until crumbly and browned all over. Add the onion and garlic and sauté for 2 to 3 minutes until translucent.