Stuffed Roasted Butternut


Photo: Leaine's Kitchen
Print this recipe

Ingredients

2 smalls Butternuts
Olive Oil
Paprika
1 large Onion
1 Punnet Cherry tomatoes
1 Packet Baby spinach
Pine nuts
Tinfoil
Brown wild rice

Preparation

1
Heat oven to 200 degrees Celsius
2
Cut butternuts in half and scoop out the seeds
3
Brush butternut halves lightly with olive oil and sprinkle with paprika
4
Roast in the oven while you are getting the filling ready
5
Filling:
6
Dice onion and fry in a little olive oil with a sprinkle of salt
7
Wash baby tomatoes and cut in half
8
Add them when the onions are translucent
9
Sprinkle half a teaspoon of sugar over the tomatoes to release the juices
10
Rinse baby spinach and add to the pot
11
Fry a little until the spinach has wilted
12
Add the pine nuts
13
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)
14
Return to the oven covered in tin foil
15
Cook for a further half an hour or until the butternut is cooked through
16
Top with the reserved mixture
17
Serve with wild brown rice
18
For a little bit extra top with crispy bacon bits

Tools

.

About

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!

Yield:

2.0

Added:

Tuesday, March 23, 2010 - 12:53pm

Creator:

Related Cooking Videos