Filled Butternut with Herb-cheese

I was suspicious when I found this recipe, but I tried it. What should I say - it was absolutely delicious and super easy to make. The best part is, that you can modify this recipe to please different diets. Make it with bacon (like I did), with crevettes, other seafood or vegetarian.

What you need for 2 portions:

• one butternut
• 3 spring onion
• 200 g crevettes or bacon
• 200 g sour cream or cream cheese
• 100 g grated cheese
• some vegetable broth
• some olive oil
• Garlic mustard
• Salt & pepper
• 1 clove of garlic
• Herbs (fresh or dry)

Preheat the oven to 180°C convection. Wash the pumpkin, cut in half and remove the seeds with a spoon.

Mix some olive oil and broth together and apply it on the pumpkin. Season the pumpkin with salt & pepper, place in a baking sheet and bake it for 20-30 minutes.

Meanwhile, cut the onions, garlic and fresh herbs (if you have). Add them in a bowl with the sour cream or cream cheese and a bit of olive oil and of course the Garlic mustard. Don't mix yet.

When the top layer of the pumpkin is soft, take it out of the oven and scrape some pumpkin meat out. Add those pumpkin pieces into the sour cream mix and mix everything together. 

Now, if you like to add some meat or seafood, add it to the cream cheese. Or, if there is one person vegetarian, divide the cream cheese mix, add some seafood or bacon and to the one half. Apply the cream cheese on top of the pumpkin and put the pumpkin back to the oven. After 15 minutes, add some grated cheese to the pumpkin.

The time is variable depending on the size of the pumpkin and the oven. Use a wooden stick to proof if the butternut is soft.

Enjoy

The Mustard Lady