Stuffed butternut


Ingredients 19
Servings 4
Time

Ingredients

  • 1
    large butternut, cut in half lengthwise, pips removed
  • SWEET FILLING
  • 1
    onion, finely chopped
  • 100
    g
    uncooked rice
  • 300
    ml
    vegetable or chicken stock
  • 50
    ml
    orange juice
  • 60
    ml
    raisins
  • 5
    ml
    lemon rind
  • 5
    ml
    honey
  • SAVOURY FILLING
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 100
    g
    uncooked rice
  • 300
    ml
    vegetable or chicken stock
  • 1
    tomato, skinned and finely chopped
  • 5
    ml
    basil
  • 15
    ml
    finely chopped parsley
  • salt and pepper to taste
  • grated Cheddar cheese for sprinkling
 

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.
 

Read more on: bake  |  shallow-fry
 

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