Butternut squash boats are to Fall what zucchini boats are to summer. Here’s how you make them!

Ingredients:
1 butternut squash
1 tablespoon of extra virgin olive oil
1 pound ground beef
1 onion, diced
3 garlic cloves, crushed
4 mushrooms, chopped
1 large tomato, chopped
1 yellow bell pepper, diced
½ teaspoon dried thyme
½ teaspoon dried oregano
cayenne pepper
salt
pepper
5 ounces of parmesan, grated

Instructions:

1. Preheat the oven to 400ºF/200ºC.
2. Cut the butternut squash into halves and remove its seeds with a spoon.
3. Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
4. Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
5. Add the onion, garlic, and mushrooms. Cook until the onion softens.
6. Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
7. Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
8. Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
9. Return to the oven and cook for 10 more minutes.