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Stuffed Butternut Squash with walnuts meat and crispy potatoes 🥔🤤🤯 Like, share, save and all the goo
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Stuffed Butternut Squash with walnuts meat and crispy potatoes 🥔🤤🤯
Like, share, save and all the good things. This is a guaranteed crowd pleaser. 🙌🏾✨
Ingredients:
Crispy potatoes
500g baby potatoes, squashed
3 tsp rosemary, dried or fresh
1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt & pepper
Walnut lentils:
1 medium, onion
3 cloves garlic
1 can lentils
1 cup walnuts, chopped
1 can chopped tomatoes
1 cup water
1 tsp oregano, dried
1 tsp garlic pepper ( link in bio x )
1 tsp smoked paprika
1 tsp chilli flakes
2 tbsp soy sauce
1 cup butternut squash, pureed
2 tbsp parsley, chopped
Top with:
4 tbsp cheese, grated
Pinch chili flakes
olive oil
Method:
Preheat your oven to 200°C (390°F).Wash and dry the baby potatoes.Boil the potatoes in salted water until tender 5-10 minutes
Spread the seasoned potatoes on a baking tray and squash with a plate or cup.
Layered the seasonings and oil on top and at the same time, you can also roast the butternut squash. Cut the squash in half, scoop out the seeds, and place it on the same baking tray as the potatoes.
Roast both the potatoes and the butternut squash for about 30-35 minutes or until the squash is tender.
Walnut Lentils:
While the potatoes and butternut squash roast, prepare the walnut lentils. In a large pan, sauté the diced onion and garlic until they’re soft and fragrant.
Add in the lentils, chopped walnuts, chopped tomatoes, water, oregano, garlic pepper, smoked paprika, chili flakes, and soy sauce. Stir well and let it simmer for about 15-20 minutes. If it thickens too much, you can add a bit more water.
Once the butternut squash is tender, scoop out the flesh and add it to the walnut lentil mixture. Mix well.
Now, generously fill the roasted butternut squash halves with the walnut lentil mixture. Top the stuffed butternut squash with grated cheese and a sprinkle of chili flakes.
Return the stuffed squash to the oven and broil for a few minutes until the cheese is melted and golden.
Like, share, save and all the good things. This is a guaranteed crowd pleaser. 🙌🏾✨
Ingredients:
Crispy potatoes
500g baby potatoes, squashed
3 tsp rosemary, dried or fresh
1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt & pepper
Walnut lentils:
1 medium, onion
3 cloves garlic
1 can lentils
1 cup walnuts, chopped
1 can chopped tomatoes
1 cup water
1 tsp oregano, dried
1 tsp garlic pepper ( link in bio x )
1 tsp smoked paprika
1 tsp chilli flakes
2 tbsp soy sauce
1 cup butternut squash, pureed
2 tbsp parsley, chopped
Top with:
4 tbsp cheese, grated
Pinch chili flakes
olive oil
Method:
Preheat your oven to 200°C (390°F).Wash and dry the baby potatoes.Boil the potatoes in salted water until tender 5-10 minutes
Spread the seasoned potatoes on a baking tray and squash with a plate or cup.
Layered the seasonings and oil on top and at the same time, you can also roast the butternut squash. Cut the squash in half, scoop out the seeds, and place it on the same baking tray as the potatoes.
Roast both the potatoes and the butternut squash for about 30-35 minutes or until the squash is tender.
Walnut Lentils:
While the potatoes and butternut squash roast, prepare the walnut lentils. In a large pan, sauté the diced onion and garlic until they’re soft and fragrant.
Add in the lentils, chopped walnuts, chopped tomatoes, water, oregano, garlic pepper, smoked paprika, chili flakes, and soy sauce. Stir well and let it simmer for about 15-20 minutes. If it thickens too much, you can add a bit more water.
Once the butternut squash is tender, scoop out the flesh and add it to the walnut lentil mixture. Mix well.
Now, generously fill the roasted butternut squash halves with the walnut lentil mixture. Top the stuffed butternut squash with grated cheese and a sprinkle of chili flakes.
Return the stuffed squash to the oven and broil for a few minutes until the cheese is melted and golden.
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