Stuffed Butternut

Ingredients:

  1. Peel the butternut and cut in half lengthways.
  2. Remove the seeds and discard. Make a hollow of about 1cm deep along the length – reserving the flesh.
  3. Preheat oven to 200C (180C if you choose not to bake the butternut in foil)
  4. Cut the broccoli into small pieces – finely dicing the stalks and chopping the florets into 1cm pieces
  5. Take the butternut flesh (which you scooped from the length) and cut into smaller pieces.
  6. Slice the mushrooms.
  7. Heat the butter in a saucepan and fry the mushrooms until soft. Add a pinch of salt.
  8. Mix in the flour, forming a paste.
  9. Blend in the cream, and add the broccoli and butternut pieces. Add salt and pepper to taste
  10. Once it starts bubbling, lower the heat and simmer for 5 minutes
  11. Place a sheet of foil (large enough to enclose 2 halves of butternut), shiny side up, onto an ovenproof dish.
  12. Place the 2 butternut halves next to each other, but facing opposite directions (narrow end next to wide section of adjacent butternut).
  13. Pour the mushroom and broccoli mixture into the hollow until it almost overflows.
  14. Fold the foil over to give it a partial, but not complete, seal. If you do not want it to become too dry, add a tablespoon or two of water before sealing it up, but this will be more a process of steaming than baking.
  15. Bake for 50-60 minutes, or until the butternut is cooked through.

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