Name: Turkey and pear-stuffed butternut
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2.00 butternut halved, deseeded; 25.00 ml oil; 2.00 leeks sliced; 1.00 garlic cloves, crushed; 2.00 ml dried rosemary; 300.00 ml turkey or chicken, cooked, sliced; 1.00 pears cubed; 25.00 ml lemon juice; 50.00 ml cream; salt and freshly ground black pepper to taste

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Ingredients (10)

2.00

butternut — halved, deseeded

FILLING

25.00 ml	oil
2.00	leeks — sliced
1.00	garlic — cloves, crushed
2.00 ml	dried rosemary
300.00 ml	turkey — or chicken, cooked, sliced
1.00	pears — cubed
25.00 ml	lemon juice
50.00 ml	cream
	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 200 ºC.
Place the butternut halves in a greased roasting pan. Cover with aluminium foil and bake in preheated oven for 40 minutes.
Heat the oil in a saucepan and sauté the leeks for 1 minute.
Add the garlic and rosemary and cook for a further 30 seconds. Stir in the remaining ingredients and remove from the heat.
Remove the butternuts from the oven and uncover them.
Fill the cavity of each butternut with the filling, re-cover and return to the oven.
Bake for a further 20 minutes, then remove the foil and place under a hot grill for a few minutes to brown.
Season to taste and serve.