Polish: dynia piżmowa
English: butternut squash
Spanish: zapallo anco
French: courge musquée
Tamil: கல்யாணப் பூசணி
A great recipe for American stuffed butternut squash:
1 medium butternut squash (1 kg)
100 gr blue cheese (I took Bavarian Blue)
1/2 cup crushed walnuts
1 onion, 1 garlic clove
a handful of breadcrumbs
optionally: salt, pepper
1. Cut cleaned squash lengthways in two halves, scoop out the seeds. Put some butter and mashed garlic in each cavity, brush with oil and sprinkle with salt and pepper. Bake 1 hour in the oven (200 C). The flesh has to be tender.
2. Scoop the flesh, leaving about 1 cm of flesh attached to the skin. Put it into a bowl with the butter-garlic juice. Mash it with blue cheese, chopped onion and nuts. You can add your favourite herbs (thyme, basil, oregano). Spoon back into squash halves and sprinkle with breadcrumbs. Bake about 15 minutes more.