40 minutes
1 big butternut squash
3.5 oz of spinach
1 garlic clove
1 red onion
2.8 oz cranberries
2.8 oz pine nuts
1 handful of fresh parsley
1 tsp of olive oil
1 tsp Pink Berries (or Black Pepper)
Peel and chop the onion and the garlic.
Heat a pan with a teaspoon of olive oil, and stir the onion until they become translucent. Add the spinach and garlic, let cook for a few minutes and season to taste. Set aside.
Preheat your oven at 400°F.
Cut the butternut squash in half. Scrape out the seeds in the middle and score the butternut halves.
Mix together the spinach, cranberries, pine nuts and the Boursin® Cracked Black Pepper then stuff the mixture into the Butternut squash. Bake for 25mn.
Once out of the oven, add some pepper and fresh parsley leaves. You can add some crumbled Boursin® Cracked Black Pepper on top.