Main Courseby juliaschieback
Tender roasted butternut squash halves loaded with a rich, herb-infused minced beef tomato sugo and blanketed under a golden, bubbly layer of gratinated Gouda cheese.
Estimated — this recipe has an ingredient we could not weigh, so the figures come from an AI estimate rather than the ingredient list.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2Butternut squash
8 cloveGarlic
2Onion
160gGoudaPreheat the oven to 180°C Umluft. Halve 2 butternut squash lengthwise and scoop out the seeds. Finely mince 8 clove garlic, finely dice 2 onion, and grate 160g gouda.
4 cloveGarlic
½ tspGround nutmeg
1 tspSalt
30mlOlive oilPlace the squash halves cut-side up on a baking sheet lined with baking paper, rub the flesh with 30ml olive oil, 4 clove garlic, ½ tsp ground nutmeg, and 1 tsp salt.
Roast the squash in the oven for 30–35 minutes until the flesh yields easily to the tip of a paring knife.
30mlOlive oil
600gGround beefHeat the remaining 30ml olive oil in a wide frying pan over medium-high heat, add 600g ground beef, and sear for 5–6 minutes, breaking it into small crumbles until deeply browned.
4 cloveGarlicOnionAdd the diced Onion and remaining 4 clove garlic to the beef, cooking for 3–4 minutes until the onions soften and turn translucent.
4 tbspTomato paste
2 tspOregano
1 tspThymeStir in 4 tbsp tomato paste, 2 tsp oregano, and 1 tsp thyme, frying for 1–2 minutes until the paste darkens to a brick-red hue and smells fragrant.
2 tspSalt
800gCrushed tomatoes
1 tspBlack pepperPour in 800g crushed tomatoes, season with the remaining 2 tsp salt and 1 tsp black pepper, reduce the heat to low, and simmer uncovered for 12–15 minutes until thick and glossy.
Remove the roasted squash from the oven, gently scrape out 2 tablespoons of flesh from along the neck of each half to widen the channel, fold that flesh into the meat sauce, and spoon the sauce generously into the cavities.
GoudaDistribute Gouda evenly over the meat filling on both squash halves.
Bake in the oven at 180°C Umluft for 12–15 minutes until the cheese is completely melted, bubbling, and golden brown.
4 tbspParsleyScatter 4 tbsp parsley over the bubbling cheese and rest for 3 minutes before plating.