Stuffed Butternut

Name: Stuffed Butternut
Cuisine: South African
Ingredients: 2 Butternut; 60 ml Olive Oil; 2 Onions, finely chopped; 6 Garlic Cloves, minced; 6 sprigs fresh Thyme, leaves; 100 g Pecan Nuts, roughly chopped; 40 g Dried Cranberries, chopped; 1 pinch Nutmeg to taste; 100 g Quinoa, cooked; 200 g Brown Lentils, cooked rinsed and drained; 100 g Spinach; Salt and Pepper to taste

Sean Strydom @Sean_Strydom

Port Elizabeth

Stuffed Butternut

Sean Strydom @Sean_Strydom

Saved

Ingredients

2Butternut
60 mlOlive Oil
2Onions, finely chopped
6Garlic Cloves, minced
6 sprigsfresh Thyme, leaves
100 gPecan Nuts, roughly chopped
40 gDried Cranberries, chopped
1 pinchNutmeg to taste
100 gQuinoa, cooked
200 gBrown Lentils, cooked rinsed and drained
100 gSpinach
Salt and Pepper to taste

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Steps

1

Pre-heat the oven to 190°C.
Cut the Butternut and discard any seeds.
2

Place the Butternut in a roasting pan and drizzle with olive oil. Season with Salt and place in the oven for 20 minutes.
3

Heat the Olive Oil in a large skillet and add the Garlic, Onion and fresh Thyme leaves. Sweat them for around 7-minutes or until soft.
4

Add the Nuts and Cranberries cook a bit before adding a pinch of Nutmeg. Stir well.
5

Add the cooked Quinoa and Lentils and cook for another five minutes before stirring in the Spinach. Season with Salt and grounded Black Pepper once the Spinach has wilted. Remove the stuffing from the heat.
6

Remove the partially cooked Butternut from the oven and fill each with a good amount of stuffing, drizzle each with a small amount of Olive Oil oil before placing them back in the oven for a further 20 - 30 minutes or until the Butternut is cooked through.