Stuffed Roasted Butternut
By: Leaine's Kitchen
Published: Tuesday, March 23, 2010 - 12:53pm

Ingredients




2 smalls Butternuts
Olive Oil 

Paprika 

1 large Onion
1 Punnet Cherry tomatoes
1 Packet Baby spinach
Pine nuts 

Tinfoil 

Brown wild rice

Preparation

1 Heat oven to 200 degrees Celsius 2 Cut butternuts in half and scoop out the seeds 3 Brush butternut halves lightly with olive oil and sprinkle with paprika 4 Roast in the oven while you are getting the filling ready 5 Filling: 6 Dice onion and fry in a little olive oil with a sprinkle of salt 7 Wash baby tomatoes and cut in half 8 Add them when the onions are translucent 9 Sprinkle half a teaspoon of sugar over the tomatoes to release the juices 10 Rinse baby spinach and add to the pot 11 Fry a little until the spinach has wilted 12 Add the pine nuts 13 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) 14 Return to the oven covered in tin foil 15 Cook for a further half an hour or until the butternut is cooked through 16 Top with the reserved mixture 17 Serve with wild brown rice 18 For a little bit extra top with crispy bacon bits

About


This recipe is brilliant anytime, but is especially great when you're on a budget. It is perfect for dinner parties as it looks impressive too!