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.

 


Print Recipe
Quinoa & Black Rice Stuffed Butternut
Cook Time 1 hour
Servings
people
Ingredients
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat the oven to 180 degrees and slice a butternut pumpkin in half. Scoop out seeds and discard.
  2. Coat halves of butternut in 1 Tbsp olive oil & salt + pepper then place in oven for 45 minutes face up.
  3. Meanwhile, cook quinoa and black rice as per packet instructions.
  4. Heat the rest of olive oil in a hot frypan, add garlic and mushrooms and saute until soft.
  5. Add silverbeet, rice, quinoa and cranberries to the mushroom mix, then season with coconut aminos and more salt + pepper to taste.
  6. Spoon the quinoa mix into the hot butternut halves and serve with a side salad & a dollop of hummus or coconut yoghurt.