Tonight, I had little time before preparing dinner, and my fridge was almost empty. But I did have a large butternut squash, some cheese, coconut milk (opened the day before and in the freezer), salmon, and organic spinach. The idea of stuffing the butternut squash popped into my head, and the result was delicious! This complete and balanced dish is easy to prepare, and frankly, everyone loved it. It's ideal for a comforting, gluten-free autumn meal. I roasted the squash in the oven beforehand and prepared the stuffing at the same time. I went to work out, then put the squash and stuffing back in the oven for another fifteen minutes. Dinner approved! Try it soon!
Ingredients
Preparation
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Preheat the oven to 190°C.
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Cut the squash in half lengthwise and remove the seeds.
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Drizzle the inside with a little olive oil and bake for 30 to 40 minutes until the flesh is tender.
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Meanwhile, sauté the chopped onion and garlic in a pan.
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Add the spinach.
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Cut the salmon into cubes, add it and cook for a few minutes.
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Add the coconut milk, curry, and Espelette pepper. Season with salt and pepper.
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Add the small cubes of cheese.
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Score the halved squashes with a knife and fill them with the mixture.
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Return to the oven for 10 to 15 minutes to finish cooking.
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Serve hot, on its own or accompanied by a green salad or plain rice.
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