As if coming home to the phrase: “Honey, I made dinner” wasn’t enough – adding the half-sentence “…and I took pics for your blog!” made me melt! So this post’s credit goes to my beloved fiancé who happens to spoil me with lots of homemade dinners lately due to my rather late working hours. Hope you enjoy it! xx

Ingredients for 4:

2 butternut squash
salt & pepper
6 tablespoons olive oil
1 onion
1 garlic clove
2 carrots
2 arms of thyme
2 stems of oregano
400g beef tartare / minced beef
3 tablespoons of strained tomatoes / tomato puree
120ml (0.5 cup) beef broth

Step 1: The Pumpkin

Pre-heat the oven to 180°C / 360°F (upper & lower heat). Wash the butternut squash, cut in halves, clean out the seeds with a large spoon. Lay them on a baking sheet (the cutting edge facing upwards) and add a little salt and 1 tablespoon of olive oil per half. Bake them for about 35-40 minutes. If they start getting a little brown, you can always layer a piece of baking paper or kitchenfoil on top of them for protection.

Stiletto meets Espresso Recipe Filled Butternut Quash


Step 2: Prep the Veggies

In the meantime, cut up the onion, garlic clove and carrots into fine cubes. Also wash and tear both the thyme and oregano.


Step 3: Start cooking

Heat up the rest of your olive oil in a frying pan. Stirfry the beef until it crumbles. Add the onion, garlic and carrots, then the tomato puree, and then add the beef broth. At last, add your herbs and spices and turn down the heat to medium. Let it simmer for about 15 minutes until most of the liquid has evaporated. Feel free to add some more spice if needed.





Step 4: Final touches

Finally, pour the beef-mix into your pumpkin halves and serve. Easy, right?! Tell me in the comments, what’s your favorite dish that your special someone has ever cooked for you?




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