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)

Ingredients:

• 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

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
• 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)