Creamed Spinach and mushroom stuffed Gem Squash with butternut

Name: Creamed Spinach and mushroom stuffed Gem Squash with butternut
Total time: 2400 s
Yield: 4 servings
Cuisine: South African
Ingredients: 2 Gem squash cut in halves; 100 g creamed spinach; 100 g roasted butternut cubed; 50 g portobello mushrooms; 2 cloves garlic; 20 g grated parmesan cheese; 1 tablespoon olive oil; 1/2 tablespoon butter; to taste Salt and pepper

Dominique Solomon @cook_7578122

Cape Town, South Africa

Gem squash may seem boring, but you can jazz it up with all types of fillings.

Dominique Solomon @cook_7578122

Cape Town, South Africa

Gem squash may seem boring, but you can jazz it up with all types of fillings.

Saved

Ingredients

35-40 minutes

4 servings

2Gem squash cut in halves
100 gcreamed spinach
100 groasted butternut cubed
50 gportobello mushrooms
2 clovesgarlic
20 ggrated parmesan cheese
1 tablespoonolive oil
1/2 tablespoonbutter
to tasteSalt and pepper

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Steps

35-40 minutes

1

In a frying pan, fry the mushrooms in butter and olive oil on a high heat until golden brown add the garlic toward the end of browning. Set aside to cool.
2

Steam the gem squash in a steamer or pot with water for 20-25 minutes until soft and tender.
3

Place the gem squash on a baking tray and fill with the creamed spinach, mushrooms and butternut. Top with the grated cheese and bake in a preheated oven at 180 degrees C for 15-20 minutes. Serve with roasted chicken or any other meal.