Filled squash

Butternut is the number 1 pumpkin, because of flavor, shape, variety in recipes.

A small butternut of approx 800 grams is perfect for 2p.

Wash the pumpkin, cut in two halves and remove the seeds. Put the two halves on baking paper. Spread olive oil, pepper, salt and chopped garlic. Cover and bake in  the oven at 180° for approx 60 mins. Boil 120 grams of barley or farro al dente.

Put 20 grams of dried porcini in hot water. Blend 2 garlic cloves, 50 grams of green cabbage, a handful of fresh basil and parlsey, the zeste of 1 lemon and 25 grams of fresh pecorino. Add pepper, salt, some lemon juice and a drizzle of olive oil.

Mix the barley with the pesto, the drained and chopped porcini. Fill the butternut halves. Finish with cubes of fresh pecorino. Bake in the oven at 180° for approx 30 mins.

Eat the entire pumkin, even the skin. Yummie!

Thanks for the idea.

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