Tonight, I had little time before preparing dinner and my fridge was almost empty. But I still had a large butternut squash, cheese, coconut milk from the day before and in the freezer, salmon and organic spinach. The idea of stuffing the butternut squash germinated in my mind and the result was delicious! This complete and balanced dish is easy to prepare and frankly everyone really liked it. It is ideal for a comforting and gluten-free autumn meal. I previously roasted the squash in the oven and prepared the stuffing at the same time. I went to work out and then put the squash and its stuffing back in the oven for a quarter of an hour. Dinner approved! Try it without delay!
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, brown the chopped onion and garlic in a pan.
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Add the spinach.
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Dice the salmon, add it and cook for a few minutes.
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Add the coconut milk, curry powder, and Espelette pepper. Season with salt and pepper.
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Add the small cubes of cheese.
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Score the squash halves 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, alone or with a green salad or plain rice.
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