Stuffed Butternut squash
Today, a few words about one of my / our favorite links flavor. Pumpkin and eggplant. Perfect match. For the bulgur, tomato passata, some onion, garlic and kuminu. And, of course - for me - lots of fresh coriander;)
The idea was born a year ago from the remnants of cooling. And though now the eggplant a bit too late, then yes I'll show you a little something. I usually use for this dish Butternut squash, because I really like her taste, but the other is, of course, rendering (Delicate, Acorn or small pumpkin Hokkaido). If the pumpkin is a considerable overall dimensions and is difficult to fully nafaszerować, then I suggest you bake it in slices in the oven (as I wrote the previous entry) and give the prepared stuffing in addition to meals, it will be delicious (it did yesterday for dinner;) ).
As the cores (and hence - a place for stuffing) in Butternut squash are not too large, it can be a little larger just before faszerowaniem and the resulting pulp and chop and add to the stuffing (I do so especially with a slightly larger specimens).
I suggest the following proportions adjusted to your preferences, I do the stuffing is always 'the eye', sometimes adding more or less bulguru, more spices, or Passat if I wanted to stuffing was more or less 'dry'.
And here is the version krórą tried to write as accurately;)
*
The idea was born a year ago from the remnants of cooling. And though now the eggplant a bit too late, then yes I'll show you a little something. I usually use for this dish Butternut squash, because I really like her taste, but the other is, of course, rendering (Delicate, Acorn or small pumpkin Hokkaido). If the pumpkin is a considerable overall dimensions and is difficult to fully nafaszerować, then I suggest you bake it in slices in the oven (as I wrote the previous entry) and give the prepared stuffing in addition to meals, it will be delicious (it did yesterday for dinner;) ).
As the cores (and hence - a place for stuffing) in Butternut squash are not too large, it can be a little larger just before faszerowaniem and the resulting pulp and chop and add to the stuffing (I do so especially with a slightly larger specimens).
I suggest the following proportions adjusted to your preferences, I do the stuffing is always 'the eye', sometimes adding more or less bulguru, more spices, or Passat if I wanted to stuffing was more or less 'dry'.
And here is the version krórą tried to write as accurately;)
*
Baked Stuffed Butternut squash
serving for 4 people
2 very large pumpkins Butternut
approximately 80-100 g bulgur porridge
1 red onion
2-3 cloves garlic
1 teaspoon ground cumin
1 large eggplant
150-200 ml of fresh tomato puree
olive oil
salt, pepper
3 tablespoons chopped, fresh coriander (or parsley)
Oven heated to 200 ° C.
Cut the pumpkin in half, carefully purify the seeds and arrange on paper lined baking sheet, lightly lubricated with oil, sprinkled with salt and pepper and bake until tender right (about 40 minutes, depending on the size of pumpkins, check thrusting a knife - the flesh is to be soft, but not to fall apart).
Bulgur cook in a double quantity of salt water.
Szatkujemy onions and garlic and fry in olive oil, add kmin and dusimy a while. Then add the diced eggplant and dusimy few minutes. Add the tomato purée, seasoning to taste and dusimy until tender. Then add the bulgur, chopped coriander and mix thoroughly. Roasted pumpkin pull out of the oven, we put into each cavity a few tablespoons of stuffing and re-insert into the oven for a few minutes.
(at last zapiekaniu pumpkin can also lightly sprinkle with cheese stratym)
Bon Appetit!
serving for 4 people
2 very large pumpkins Butternut
approximately 80-100 g bulgur porridge
1 red onion
2-3 cloves garlic
1 teaspoon ground cumin
1 large eggplant
150-200 ml of fresh tomato puree
olive oil
salt, pepper
3 tablespoons chopped, fresh coriander (or parsley)
Oven heated to 200 ° C.
Cut the pumpkin in half, carefully purify the seeds and arrange on paper lined baking sheet, lightly lubricated with oil, sprinkled with salt and pepper and bake until tender right (about 40 minutes, depending on the size of pumpkins, check thrusting a knife - the flesh is to be soft, but not to fall apart).
Bulgur cook in a double quantity of salt water.
Szatkujemy onions and garlic and fry in olive oil, add kmin and dusimy a while. Then add the diced eggplant and dusimy few minutes. Add the tomato purée, seasoning to taste and dusimy until tender. Then add the bulgur, chopped coriander and mix thoroughly. Roasted pumpkin pull out of the oven, we put into each cavity a few tablespoons of stuffing and re-insert into the oven for a few minutes.
(at last zapiekaniu pumpkin can also lightly sprinkle with cheese stratym)
Bon Appetit!
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