Stuffed butternut with barley and smoked turkey

SHAPE
4 servings
Rate this recipe
Roasted butternut stuffed with a wholesome meaty barley filling.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

2 butternut — halved lengthways
10 ml olive oil
225 g turkey — smoked, diced
125 ml onion — finely chopped
1 green pepper — deseeded and diced
5 ml dried sage
1 ml freshly ground black pepper
500 ml chicken stock
125 ml barley
80 ml cranberries — frozen
60 ml feta cheese
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180C.

Cook butternut halves in rapidly boiling water for 15 minutes.

Drain and, when cool enough to handle, scoop the flesh from each half, leaving about 1 1/2 cm of flesh with the skin.

Chop the scooped flesh into small dice, and set aside.

Place the butternut shells upside down on a baking sheet and set aside.

Heat oil in a large saucepan over medium heat.

Add turkey, onion, green pepper and diced butternut, and sautee for 3 minutes.

Add sage and black pepper, and stir to coat.

Add stock and bring to the boil, then add barley.

Reduce heat to low, cover and cook until barley is tender and liquid is absorbed.

Stir in cranberries, spoon barley mixture into each halved butternut shell, then transfer to a foil-lined baking sheet.

Top with feta cheese.

Bake for 30 minutes until cheese is golden. Serve immediately.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.