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Discover the delicious recipe for Baked butternut squash with tomato and mushroom salsathat brings autumn into your kitchen! This flavoursome stuffed pumpkin is not only a real eye-catcher on the plate, but also a healthy and nutritious choice for any meal. The combination of sweet butternut squash and the savoury salsa made from fresh tomatoes, tender mushrooms and crunchy peppers makes for a taste sensation you won't want to miss.
Perfect for a light dinner or as a main course at a festive gathering, this recipe is easy to prepare and works perfectly in the air fryer. Treat yourself and your loved ones to this vegetarian highlight and bring colour and enjoyment to the table!
Firstly, prepare the pumpkin:
To do this, wash the butternut squash, cut in half and remove the seeds. Cut into both halves, rub with olive oil and season with salt, pepper, paprika powder and cumin.
Place the two pumpkin halves in the air fryer (cut side up) and bake at 200 °C for about 25-30 minutes until the flesh is soft and can be easily pierced with a fork. The cooking time may vary depending on the size of the pumpkin.
Now prepare the salsa:
While the pumpkin is cooking, mix the chopped onion, pepper and mushrooms in a bowl with olive oil, salt and pepper. Place the mixture in the air fryer and cook at 180 °C for about 8-10 minutes until the vegetables are soft. Once cooked, remove from the air fryer and leave to cool briefly.
Now mix the sautéed vegetables with the diced tomato and basil in a bowl. Flavour with lime or lemon juice as required.
Remove the cooked pumpkin halves from the air fryer and pour the salsa evenly into the cavities of the pumpkin halves. Garnish with additional herbs or a squeeze of lime juice as desired.
