Stuffed butternut delight

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 15
Servings 4
Time 30 minutes

Ingredients

  • 2
    medium butternuts, halved lengthways
  • 30
    ml
    oil
  • 50
    ml
    butter
  • 75
    g
    leeks, thinly sliced
  • 75
    g
    diced carrots
  • 1
    stick celery, thinly sliced
  • 125
    g
    fresh button mushrooms, sliced
  • 75
    g
    frozen peas
  • 200
    ml
    brown rice, cooked
  • 50
    g
    pecan nuts, coarsely chopped
  • 25
    ml
    light soy sauce
  • 20
    ml
    honey
  • 5
    ml
    ground ginger
  • salt and pepper to taste
  • 5
    ml
    ground nutmeg
 

Method

25 minutes
 
1. Scoop seeds out of butternuts and place butternuts in a saucepan of boiling water. Cook until tender (about 20 minutes). 2. Remove from saucepan, drain well and place in an ovenproof dish. 3. Heat oil and 30 ml butter in a frying pan, add leeks, carrots, celery, mushrooms and peas and stir-fry for three to four minutes. Add rice and nuts. 4. Remove flesh from butternut without breaking the skin. Mash flesh slightly and add to rice mixture. Mix well. Add soy sauce, honey, ginger and salt and pepper to taste. 5. Spoon mixture into butternut skins and dot with remaining butter. Sprinkle with nutmeg, cover with foil and bake in preheated 200 ºC oven for 25 minutes.
 

Read more on: bake
 

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