The baked stuffed squash or in the air fryer is a simple yet truly spectacular recipe. I bought some butternut (or violina) squashes and came up with the idea to stuff them. I baked them in the oven and then added the filling using ingredients I love that pair perfectly with squash: gorgonzola and walnuts. The result? A deliciously tasty stuffed squash, stringy and creamy, vegetarian and cheese-filled. We will first see how to bake the squash perfectly, obtaining a soft pulp, and then transform it into a delicious and appetizing dish, perfect as an appetizer or main course. Of course, you can also make it in a light version, using vegetables like mushrooms and other low-calorie ingredients. Try it now!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz scamorza
- 3.5 oz gorgonzola
- 1.75 oz walnut kernels
- 1 butternut squash
- to taste grated parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The baked stuffed squash is very simple and quick to prepare. First, rinse the squash well, dry it, cut it in half lengthwise and remove the seeds, using the butternut (or violina) variety.
Season the two halves with salt, black pepper, a drizzle of extra virgin olive oil, and place them on a baking tray lined with parchment paper, turning them upside down so the seasoned side is in contact with the base.
Bake the squash in a preheated oven at 392 degrees Fahrenheit for 20-25 minutes. The exact time depends on the size/weight of the squash; pierce it with a fork to check if it’s done.
Take the squash out of the oven and turn it over. Scrape the inside with a fork to loosen the pulp (be careful not to break it, do not go too deep or too close to the edges) and add gorgonzola and scamorza in pieces, chopped walnuts, and give it a quick stir.
Finish the stuffed squash with a sprinkle of grated parmesan cheese, more chopped walnuts, and bake for another 5-10 minutes, just enough time to let everything flavor and the cheese melt.
Tips:
The baked stuffed squash can be kept at room temperature for a few hours or in the fridge for a couple of days. You can use your preferred filling, such as other cheeses like stracchino or robiola, sausage, speck, hazelnuts instead of walnuts, mushrooms—choose your favorite version! You can also cook the squash in an air fryer at 356 degrees Fahrenheit for about 20 minutes.
More pumpkin recipes HERE
