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Stuffed Roasted Butternut
Prep: 10 min Cook: 45 min Servings: 2by Leaine's Kitchen5 recipes>This recipe is brilliant anytime, but is especially great when you're on a budget. It is perfect for dinner parties as it looks impressive too! Ingredients
- 2 Small Butternuts
- Olive Oil
- Paprika
- 1 Large Onion
- 1 Punnet Cherry tomatoes
- 1 Packet Baby spinach
- Pine nuts
- Tinfoil
- Brown wild rice
Directions
- Heat oven to 200 degrees Celsius
- Cut butternuts in half and scoop out the seeds
- Brush butternut halves lightly with olive oil and sprinkle with paprika
- Roast in the oven while you are getting the filling ready
- Filling:
- Dice onion and fry in a little olive oil with a sprinkle of salt
- Wash baby tomatoes and cut in half
- Add them when the onions are translucent
- Sprinkle half a teaspoon of sugar over the tomatoes to release the juices
- Rinse baby spinach and add to the pot
- Fry a little until the spinach has wilted
- Add the pine nuts
- Remove the butternut halves from the oven and stuff with the mixture (reserving some to add at the end, when the butternut comes out of the oven)
- Return to the oven covered in tin foil
- Cook for a further half an hour or until the butternut is cooked through
- Top with the reserved mixture
- Serve with wild brown rice
- For a little bit extra top with crispy bacon bits
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