Butternut squash with vegan cream cheese filling
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
INGREDIENTS
For 4 persons
- 2 medium butternut squash
- 40 g quinoa
- 40 g red lentils
- 60 g bedda Creamy Spread Bell Pepper
- 60 g bedda Grated Gouda Style
- 4 sprigs thyme
- 2 cloves of garlic
- 40 ml olive oil
- 4 portions green salad
- 120 ml bedda Nordic Dressing
INSTRUCTIONS
1
Cut pumpkin in half, remove seeds and make diamond-shaped incisions.
2
Lightly crush the thyme and garlic with a little olive oil and salt in a mortar.
3
Brush cut pumpkin with it and then cook in the oven at 180°C for about 25 minutes.
4
Prepare quinoa and lentils according to manufacturer’s instructions. Mix with bedda Creamy Spread Bell Pepper and refine as desired with spring leeks, diced tomatoes or chopped mushrooms.
5
Remove the pumpkin from the oven and fill with the quinoa-lentil mixture. Sprinkle with bedda Grated Gouda Style and gratinate for another 5-8 minutes at 180 °C.
6
Tip: Ideal with a delicious green salad with bedda Nordic Dressing.
