Preparation time : 30 minutes and 1h30 cooking time. Difficulty: 2/5. Vegan
Optional: mozzarella di bufala, rocket...
Slice the butternut squash in half, remove the seeds and cut a cross into the halves.
Coat the squash in olive oil and season with a little salt. Place into an ovenproof dish and bake in a pre-heated oven for one hour at 200°.
Meanwhile, heat 1 tablespoon of olive oil in a pan and peel the garlic clove and the shallot, before dicing into fine cubes. Fry off in the olive oil and add the quinoa. Allow to sweat briefly in the pan, before adding the vegetable stock. Cook the quinoa as per the instructions on the pack, until cooked through.
Clean and slice the mushrooms. Cut the sage leaf into fine strips. Melt some butter in a pan and fry the mushrooms in it, before adding the finely-chopped sage leaf at the end. Season with salt and pepper.
When the quinoa is cooked, mix together with the mushrooms. Stuff the filling into the squash halves and garnish with roasted pumpkin seeds. Sprinkle with a little salt, pepper and Espelette pepper and serve immediately.