Name: Stuffed butternut
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 butternut peeled, deseeded, cubed; 1.00 onion finely chopped; 100.00 g rice uncooked; 300.00 ml stock vegetable or chicken; 50.00 ml orange juice; 60.00 ml raisins; 5.00 ml lemon zest only; 5.00 ml honey; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 100.00 g rice uncooked; 300.00 ml stock vegetable or chicken; 1.00 tomatoes peeled and finely chopped; 5.00 ml fresh basil; 15.00 ml fresh parsley chopped; salt and freshly ground black pepper to taste; cheddar cheese grated, to serve

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Ingredients (17)

1.00

butternut — peeled, deseeded, cubed

SWEET FILLING

1.00	onion — finely chopped
100.00 g	rice — uncooked
300.00 ml	stock — vegetable or chicken
50.00 ml	orange juice
60.00 ml	raisins
5.00 ml	lemon — zest only
5.00 ml	honey

SAVOURY FILLING

1.00	onion — finely chopped
2.00	garlic — cloves, crushed
100.00 g	rice — uncooked
300.00 ml	stock — vegetable or chicken
1.00	tomatoes — peeled and finely chopped
5.00 ml	fresh basil
15.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper — to taste
	cheddar cheese — grated, to serve

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Method:

Preheat the oven to 180 ºC (350 ºF).
Remove the flesh of the butternut, leaving a rim about 1 cm thick. Boil the flesh and freeze.
Boil the hollowed-out butternut halves until nearly tender. Set aside.
Follow the same method for both the sweet and savoury fillings:
Fry the onion (and garlic, if making the savoury filling) in oil until soft.
Add the rice and the remaining ingredients for the filling.
Simmer until all the liquid has been absorbed and the rice is tender.
Spoon into the prepared butternut halves, place on a baking tray and sprinkle with grated Cheddar cheese.
Bake for 20 minutes or until heated through. Remove carefully from the baking tray and serve hot.