Stuffed squash: the easy recipe

Preparation of the squash: Prepare the squash by cutting off the top and, using the opening, remove all the seeds without damaging the flesh. Place it in a baking dish as it may crack during cooking.

Preparation of the filling. Slice the onions and sauté them with a bit of oil in a deep frying pan. Once they are well browned, add the sliced mushrooms and cook until they have released all their moisture.

Then add the diced ham, followed by the ground meat. Once the meat is cooked, add the chestnuts cut into small pieces and moisten everything with two-thirds of the white wine. Adjust the seasoning, adding pepper or salt to taste.

When the white wine has almost evaporated, stop cooking the mixture and pour it while still hot into the squash. Pack it down but do not fill it to the brim. Add the remaining white wine and cover with the lid. If there is any mixture left, set it aside while the squash cooks.

Cooking the squash Place the squash in the lower part of the oven to prevent the top from burning and cook at 200°C for 45 minutes. If during cooking the squash seems to burn, wrap it in aluminum foil. It is normal for the squash to crack during cooking.

Remove the dish from the oven and add any remaining garnish around it directly in the dish. Serve hot with the same wine used for cooking. Guests can help themselves to the garnish and scrape the inside of the squash to enjoy its tender flesh!