Stuffed butternut

This dish will leave your loved ones asking for more.

Preparation time : 45 mins Servings : 4
  • 2 butternuts, halved lengthways
  • 30 ml olive oil
  • 15 ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 350 g lean beef mince
  • 150 g spinach, chopped
  • grated zest of 2 lemons
  • 1 beef stock pot
  • 125 ml water
  • freshly ground pepper
  • salt and freshly ground pepper
  • 15 ml olive oil
  • 100 g mozzarella cheese, sliced (optional)

Preheat the oven to 200°C.

1 Put the butternut halves, cut side up, on a large baking sheet.

Drizzle the oil over and roast for 30 minutes or until nearly done.

2 STUFFING Meanwhile, heat the oil in a deep pan and fry the onion and garlic until fragrant. Add the mince and fry until brown.

3 Stir in the spinach and lemon zest, then stir in the stock pot and water.

Stir-fry until the spinach has wilted and the sauce has thickened.

Season with pepper.

4 TO FINISH Use a spoon to remove the seeds from the butternut halves and put the seeds on the baking sheet.

Season the seeds with salt and pepper and drizzle the oil over.

5 Spoon the stuffing into the butternut halves.

Arrange the cheese on top (if using).

Roast the butternut and seeds for 10-15 minutes or until soft and the cheese has melted (if using).

Sprinkle the toasted seeds over and serve.