Turkey and pear-stuffed butternut



Ingredients 11
Servings 4
Time 10 minutes

Ingredients

  • 2
    butternuts, halved and seeds removed
  • FILLING
  • 25
    ml
    oil
  • 2
    leeks, sliced
  • 1
    clove garlic, crushed
  • 2
    ml
    dried rosemary
  • 300
    ml
    cooked turkey or chicken meat, sliced
  • 1
    pear, cubed
  • 25
    ml
    lemon juice
  • 50
    ml
    cream
  • salt and freshly ground black pepper to taste
 

Method

1 hour, 10 minutes
 
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.
 

Read more on: bake  |  grill
 

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