Tuesday, March 23, 2010

End of the Month Stuffed Roasted Butternut

This dish is perfect anytime, but especially when you're on a budget.

There is just something about the golden inviting cavity of a half butternut that begs to be stuffed. The contrasting colours of tomato and spinach with the speckle of white from a sprinkle of pine nuts, makes this an impressive spectacle to behold.

These succulent Mediterranean flavours will transport you to the garden of an Italian Villa - why not try this dish at your next dinner party, although simple, it will surely be a talking point?

Stuffed Roasted Butternut:
(Serves 2)

    • 2 Small Butternuts
    • Olive Oil
    • Paprika
    • 1 Large Onion
    • Punnet Cherry Tomatoes
    • Packet Baby Spinach (I have used a packet of mixed leaves: rocket, watercress and baby spinach before, which also works very well)
    • Pine Nuts
    • Herbal Salt and Cracked Black Pepper
    • Tinfoil
    • Brown Wild Rice
    • 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
    • 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
    • Season with herbal salt and cracked black pepper
    • 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 add crispy bacon bits (if your budget allows)


  1. Ooh, mouth watering. Great recipe! Thank you Leaine, will try it a.s.a.p.

  2. Thanks D! Let me know your opinion when you make it :)

  3. I definitely preferred it with the bacon in, I'm not a huge fan of butternut so for me to actually eat an entire half was quite an achievement in itself. Thanks Leaine!