Stuffed roasted butternut

Preparation time: 10 mins
Cooking time: 1 hour


  • 2
    small butternut
  • 1
    drizzle of olive oil
  • 2
  • 1
    large onion
  • 1
    punnet cherry tomatoes
  • 1
    packet baby spinach
  • 1
    pine nuts
  • 1
    shake of herbal salt/ sea salt
  • 1
    grind of cracked black pepper
  • 1
  • 1
    sheet of tinfoil
  • 2
    servings of brown wild rice (optional)
Servings: Change Serving


Heat oven to 200 degrees Celsius. Cut butternut in half and scoop out the seeds. Brush butternut halves lightly with olive oil and sprinkle with paprika. Roast in the oven while you are getting the filling ready. Filling: Dice onion and fry in a little olive oil with a sprinkle of salt. Wash baby tomatoes and cut in half. Add them when the onions are translucent. Sprinkle half a teaspoon of sugar over the tomatoes to release the juices. Rinse baby spinach and add to the pot. Fry a little until the spinach has wilted. Add the pine nuts. Season with herbal salt and cracked black pepper. Remove the butternut halves from the oven and stuff with the mixture (reserving some to add at the end, when the butternut comes out of the oven). Return to the oven covered in tin foil. Cook for a further half an hour or until the butternut is cooked through. Top with the reserved mixture. Serve with wild brown rice. For a little bit extra add crispy bacon bits.


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