I usually revert to pumpkin soup or pumpkin pancakes if I have pumpkin at home, but thought I’d mix it up a bit with this baked stuffed butternut.
Easier than it looks, it would be a fast and delicious dinner for the week days, but can also wow a crowd at your next dinner party.
Quinoa & Black Rice Stuffed Butternut
Heat the oven to 180 degrees and slice a butternut pumpkin in half. Scoop out seeds and discard.
Coat halves of butternut in 1 Tbsp olive oil & salt + pepper then place in oven for 45 minutes face up.
Meanwhile, cook quinoa and black rice as per packet instructions.
Heat the rest of olive oil in a hot frypan, add garlic and mushrooms and saute until soft.
Add silverbeet, rice, quinoa and cranberries to the mushroom mix, then season with coconut aminos and more salt + pepper to taste.
Spoon the quinoa mix into the hot butternut halves and serve with a side salad & a dollop of hummus or coconut yoghurt.