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.

Cook Time | 1 hour |
Servings |
people
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Ingredients
- 1 medium butternut pumpkin
- 1 Tbsp olive oil
- salt and pepper
- 2 cups quinoa, cooked
- 1 cup black rice, cooked
- 2 medium garlic cloves, minced
- 5 medium white button mushrooms, chopped
- 3 large leaves of silverbeet, sliced
- 4 Tbsp coconut aminos can substitute tamari, but reduce the amount as it's stronger
- 1/4 cup dried cranberries
Ingredients
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Instructions
- 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.
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