This recipe was an experiment which really turned out incredibly well. I felt like a different type of vegetable dish after a 2 weeks of lockdown. We had been making stir fries, saute veggies and the always present well baked potato, and however delicious those things are, we needed something different.
This recipe can be used as a vegetarian meal all on it’s own but we had it as a vegetable that I served with roast chicken.
This is good for 2 people as a meal or 4 people as a vegetable.
What you need
1 x large butternut halved with seeds removed.
1 x medium onion chopped
1.5 x cups diced vegeatbles (carrots, peppers, spinach, marrows) or whatever you have in the fridge
1 x cup cooked rice
Saqlt and pepper to taste
1 x tablespoon olive oil
The process
Heat your oven to 200 Celsius and place the halved and depipped butternut on a baking tray to roast until soft inside. (About 30 minutes)
While the butternit is roasting, cook some rice and prepatre the vegetable filling.
Heat the olive oil over a medium to high heat and cook the onions until translucent. Add the rest of the vegetables and cook until cooked through with some crunch.
Remove from the heat and add the cooked rice. Give it a good mix and season to taste.
When the butternut is cooked, remove about 75% of it with a spoon, leaving the skin intact.
Chop it up and add to the vegetable and rice mixyure. Gently turn it with a spoon to mix all of the ingredients together and then spoon into the butternut skins.
Place back in the oven for about 10 minutes to heat through and serve.
There are a few variations you could try. Add some chopped walnuts for a more complete vegetarian option. Add chicken cubes for an all in one meal. Add some parmesan or your favorite cheese.
Latest comments