Mummy’s Fast & Easy

Happy rainy Wednesday guys!

I’m glad to share with you a recipe I’ve recently tested and absolutely adored!
It’s this time of the year again when squashes, pumpkins and root vegetables are often met in my kitchen!
So last week I made this stuffed butternut squash halves with sauteed mushrooms and millet, topped with melted cheese.
I can assure you this is not only healthy and nutritious but it tastes divine.
Pick up yourself a yummy squash and get cooking!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 1 butternut squash, cut in halves and deseeded
  • 200g/7oz millet
  • 200g/7oz mushrooms, sliced(I used chestnut mushrooms)
  • 2 garlic cloves, crushed
  • 1/2 onion, chopped
  • olive oil
  • salt and pepper
  • grated cheese, if wished

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Drizzle the squash halves with a bit of olive oil and season with salt. Place on a baking tray and put in the oven for about 25 minutes .
  3. Meanwhile prepare the sauteed mushrooms and millet – heat a pan with some olive oil and gently sweat the onion and garlic for a few minutes, add the millet and mushrooms and some water. Cook for about 15 minutes or until ready. If necessary, add more water. Season with salt and pepper.
  4. Remove the squash halves from the oven and stuff them with the sauteed mushrooms and millet. Sprinkle some grated cheese(I used mild Cheddar but it will work great with Mozzarella too) and place in the oven for another 5 minutes until the cheese is melted.
  5. Remove from the oven and serve!
Enjoy!

Mummy’s Fast & Easy

Tip: This recipe works amazing with pumpkins too, and why not try it with beetroot?
Mummy’s Fast & Easy
Mummy’s Fast & Easy