Firstly, Hi there if you are new here! Iv’e been having a lot more visitors lately and I can see that I have Fanny Staaf to thank for all of you wonderful people clicking onto my blog. Hope you will like it here and decide to stick around! And go and klick on her blog if you haven’t visited it before, she is such a babe and I have been reading her blog for years.
It´s back to reality after being in some kind of (amazing) bubble in Stockholm.
From bubbly things at lunch-time and restaurants to sitting in school, having a kiwi-wheatgrass smoothie in one hand and creating Excel-documents for our survey in Marketing Management with the other. Yeah. Contrasts.
Also, after indulging in ALL the amazing food (you can read all about it here) – my body craves healthy and hearty food. I need those contrasts. This pumpkin dish is just that – healthy, hearty but most important it taste amazing. A-MA-ZING. Sweet pumpkin meets creamy cheese and salty parmesan. Oh yes. This recipe is either two portions if you serve it alone, or four portions as a side dish.
You will need;
1 small butternut squash
200 g creme cheese
30 g parmesan
2 tbs onion powder
5 tbs fresh, finely chopped basil
1 tsp cayenne
Extra cheese to top it up (optional)
Preheat the oven to 200 degrees.
In a bowl, mix together creme cheese, parmesan, spices, basil and some salt and pepper. Cut the butternut squash in half and remove the seeds. Fill the halves with half of the filling each. Place them on a roasting tray, drizzle over some olive oil and season with salt and pepper. If you want, add on some extra cheese on top.
Bake in oven for around 35-40 min until they are soft but still have some resistance. Add some herbs on top before serving.