|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|
|80 ml||cranberries — frozen|
|60 ml||feta cheese|
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.
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