Stuffed Butternut

AKA Stuffed Butties

I love stuffing things. Case in point: these deliciously stuffed-with-love butternuts.

It’s been a really gloomy, rainy day and I didn’t even try to think about what we would eat for dinner tonight. Luckily we had a butternut in the pantry and a couple of leftover mushrooms, plus a bag of spinach and some cream. This was the result.

Who’s hungry? Vincent and I, so we each get half a butternut.

Ingredients

  • 1 butternut
  • 100 g mushrooms, sliced
  • 1 onion, chopped
  • 200 ml fresh cream
  • 200 g spinach
  • 50 g feta cheese
  • 1 tbsp veggie spice
  • 1 tbsp olive oil
  • salt & pepper

Prep the butternut

Preheat the oven to 180 degrees Celsius. Cut the butternut in half.

In order to stuff them properly some of the meaty parts will need to be removed. Slice into the front, shallow part to make scooping easier.

Scoop the insides out using a spoon.

Drizzle a little bit of olive oil over them and put the butties into the oven for 15 minutes.

Make the filling

Fry the onions in the olive oil over medium heat. Sprinkle some veggie spice over the onions.

Add the mushrooms and fry til cooked.

Add the cream.

When it thickens or evaporates a bit, add the spinach.

Stir until the spinach wilts. Add lots of salt and pepper.

Stuff ’em

Get all your filling into the butternut halves. Yes, even if the cream leaks, add it all. Put them back into the oven for another 10 minutes.

Take them out and crumble some feta on top. Put it back into the oven for another 5 minutes.

Get stuffed

They’re done! Now stuff your face.

Try my recipe!

Stuffed Butternut

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

One half of a stuffed butty can serve 2 people if used as a side dish. Don't be afraid to experiment with other stuffing ingredients like bacon and green asparagus stalks, too.

Ingredients

  • 1 butternut
  • 100 g mushrooms, sliced
  • 1 onion, chopped
  • 200 ml fresh cream
  • 200 g spinach
  • 50 g feta cheese
  • 1 tbsp veggie spice
  • 1 tbsp olive oil
  • salt & pepper

Directions

  1. Preheat the oven to 180 degrees Celsius. Cut the butternut in half.
  2. In order to stuff them properly some of the meaty parts will need to be removed. Slice into the front, shallow part to make scooping easier. Scoop the insides out using a spoon.
  3. Drizzle a little bit of olive oil over them and put the butties into the oven for 15 minutes.
  4. For the filling, fry the onions in olive oil over medium heat. Sprinkle some veggie spice over the onions.
  5. Add the mushrooms and fry until they have softened. Then add the cream.
  6. When it thickens or evaporates a bit, add the spinach.
  7. Stir until the spinach wilts. Add lots of salt and pepper.
  8. Spoon all of the filling into the butternut halves. Yes, even if the cream leaks, add it all. Put them back into the oven for another 10 minutes.
  9. Take them out and crumble some feta on top. Put it back into the oven for another 5 minutes.

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