Filled butternut squash pumpkin

I still had the bottom half of my butternut squash. The upper half was used for my butternut stacks last week.
I did not fancy any of the pumpkin recipes in my “archive” and invented my own.
First, the seeds had to be removed. Them I skinned the pumpkin but otherwise left it whole as it was.


In a bowl I mixed my meat stuffing combining bread (a handful) soaked in milk and egg (1 egg) mix, 1 chopped clove of garlic, salt, pepper, ground paprika and the meat of one sausage.


I stuffed the pumpkin with my meaty filling and baked it in the oven for about 45 minutes at 200C.


A lovely autumnal dish. I think next time I will add some chestnuts and/or mushroom to the stuffing as well.



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