These stuffed butternut are scrumptious and super simple to make
Stuffed butternut are a vegetarian’s dream on a plate. It is a dish that is not only exceptionally tasty, but is also packed full of goodness. We often eat stuffed butternut as a weekday meal. It is quick, simple and budget friendly. In addition, it is also a great way of getting in all your vegetables in one go. Don’t just hide this dish away as a simple supper though. Serve it at a barbecue or braai or as part of a lunch buffet for all those hungry vegetarians. It looks great and is super filling. You can also very easily adapt this dish for vegans, by simply leaving out the feta.
Grains, seeds and pulses make great stuffings
When making the filling for my stuffed butternut, I like to use a healthy grain, seed or pulse as the base. Here I have used quinoa, but ingredients such as brown rice, millet or lentils are also great options. In this recipe I have used mediterranean vegetables with feta, almonds and raisins. I love the burst of flavour from the roasted vegetables combined with the crunch of the nuts, the saltiness of the feta and the sweetness of the raisins. Walnuts also work very well in this recipe, instead of almonds.
A few tips for the best butternut
It is important to season your butternut well before baking them, as this will help develop the flavour of the final dish. In addition, bake the butternut until they are soft and juicy before stuffing them. You don’t want to overcook or burn your stuffing if the butternut are still undercooked. Finally, try not to over mix your stuffing. You want the roasted vegetables to keep their shape for an attractive finished look.
Mediterranean Vegetable and Quinoa Stuffed Butternut
Print This
Ingredients
- 2 medium butternuts
- 2 small courgettes (approx. 120g)
- 100g Rosa tomatoes
- 2 portabella mushrooms (or equivalent)
- 1 red pepper, halved and deseeded
- ½ cup quinoa
- 100g feta, crumbled
- 60g almonds
- 50g raisins, soaked in boiling water to soften, then drained
- 2 tbsp. flat parsley, chopped
- 3 cloves garlic, crushed
- 2 tbsp. olive oil
- 2 tsp. lemon juice
- Dried oregano
- Salt and freshly ground black pepper
Instructions
METHOD
- Preheat the oven to 180°C (160°C fan).
- Place the almonds in a small roasting tray and roast for approximately 10 minutes, until they are toasted and smell nutty. Remove from the oven and allow to cool, then chop roughly.
- Turn the oven temperature up to 220°C (200°C fan).
- Halve & deseed the butternuts, and score with a criss cross pattern. Place them on one side of a large roasting tray lined with baking paper and rub with 1 clove of crushed garlic, 1 tsp. olive oil, salt, pepper and a pinch of oregano.
- Top and tail the courgettes, and slice at an angle about ½ cm thick. Place on the other side of the roasting tray.
- Halve the tomatoes and place them next to the courgettes on the roasting tray (don’t mix them, as the tomatoes will take less time to cook). Drizzle the courgettes and tomatoes with 1 tsp. olive oil, and season with salt, pepper and a pinch of oregano.
- Wipe any dirt off the mushrooms, and then place them stalk side up on the roasting tray. Rub with 1 clove of crushed garlic, 1 tsp. olive oil, salt, pepper and a pinch of oregano.
- Place the red pepper cut side down on the tray, then place the tray with all the vegetables in the oven.
- Roast the tomatoes for 20-30 minutes, until they are soft and blistered, then remove from the oven.
- Roast the courgettes, mushrooms and red pepper for about 40 minutes in total, until they are soft and golden, and the red pepper skin has blistered. Remove them from the oven. Place the pepper in a bowl and wrap with cling wrap. This will make it sweat and allow the skin to be removed easily.
- Roast the butternut for 40 minutes – 1 hour in total, until it is soft and golden. Pierce it with a sharp knife to check that the flesh is soft. Remove it from the oven when done.
- Rinse the quinoa well and place in a small pot with a lid with 1 cup of water and ¼ tsp. of salt. Bring to the boil, then reduce to a simmer and cook for approximately 20 minutes until all the water is absorbed, and the quinoa is cooked. Set aside and allow it to cool.
- To make the stuffing, place the quinoa, feta, almonds, raisins, flat leaf parsley, 1 clove crushed garlic, 1 tbsp. olive oil, 2 tsp. lemon juice and ¼ tsp. oregano in a bowl.
- Slice the mushrooms thinly. Peel the red pepper and cut into cubes. Add the mushrooms, red pepper, courgettes and tomatoes to the stuffing.
- Season generously with salt and pepper, and toss gently to combine. Don’t be too rough, as you don’t want to mash the vegetables. Taste and add more lemon juice, parsley, salt or pepper as needed. The stuffing should be very well seasoned, as the flavour will be diluted when eaten with the butternut.
- Divide the stuffing between the 4 butternut cavities, pressing down gently and piling the stuffing up generously.
- Place the stuffed butternut back in the oven for approximately 10 minutes. Remove and serve immediately.
