Butternut Squash Bake

20210829 #breakfastdiary 194, 22°C/cloudy, 50 min/workout Halve the prettiest butternut squash in the world and scoop out the seeds, brush it lovingly with olive oil, and roast in a 190°C oven for an hour. Scoop out the flesh, mix it with Greek yogurt, parmesan, salt, and pepper, and spoon it back in. Top with Gruyère and bake for another 15 minutes at 190°C. #butternutsquashbake It’s called butternut squash in English and ‘peanut pumpkin’ in Korean. True to what its name and the recipe suggest, it’s every bit as creamy and nutty as you’d hope. Another reliable favorite from #myfrenchstyleoven

- 1/2 butternut squash - 2T Greek yogurt - 1T parmesan cheese - 1T Gruyère cheese - olive oil - salt - pepper

1. Carefully cut the butternut squash in half, scoop out the seeds, brush the cut side with olive oil, and roast in a 190°C oven for 1 hour. 2. Scoop out the flesh of the roasted squash, put it in a mixing bowl with 2T Greek yogurt, 1T parmesan, and 1t salt and pepper, mix well, and spoon it back into the squash. 3. Top with Gruyère cheese and bake for another 15 minutes at 190°C.