Käsespätzle Stuffed Butternut Squash
Käsespätzle Stuffed Butternut Squash is a delicious and hearty dish from Swabian cuisine. This recipe combines the rich flavors of Käsespätzle with the natural sweetness of butternut squash, creating a comforting and satisfying meal.
Ingredients
- 1 butternut squash
- 2 cups Käsespätzle
- 1/2 cup shredded Emmental cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, cut side up, and roast in the oven for 45-50 minutes, or until tender.
- While the squash is roasting, heat the Käsespätzle in a skillet over medium heat.
- Once the squash is tender, remove it from the oven and carefully scoop out some of the flesh to create a cavity in each half.
- Combine the scooped squash flesh with the heated Käsespätzle, shredded Emmental cheese, and butter. Season with salt and pepper.
- Spoon the Käsespätzle mixture into the cavities of the roasted squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve the Käsespätzle Stuffed Butternut Squash hot, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 16g
Supplies
Baking sheet Skillet Baking dish
Tools
Knife Spoon
Serving suggestions
Serve the Käsespätzle Stuffed Butternut Squash with a side salad and a glass of Riesling for a complete meal.
Tips & tricks
For a gluten-free option, use gluten-free spätzle or pasta in place of traditional Käsespätzle.
Cost
$12