Stuffed butternut

HIM came home with a recipe for me the other day… a page that he had seen in a magazine featuring meat stuffed butternut and asked me to make it.

stuffed butternut 3

Who am I to refuse HIM? The man who eats to live … not like me… who lives to eat… so if he has a particular interest in a meal, I will make it!

The recipe came from the store magazine of Delitraiteur – which has been around for 22 years, with 35 shops across Belgium, open 7 days a week from 07h00 to 22h00 and focusing on offering ready-made meals, fresh bread, fruit/veg and a range of quality goods.

I adapted the recipe based on what was in our fridge… (i.e. no goats cheese) and I actually roasted the butternut before scooping out the centre and adding it to the mince!

stuffed butternut 1

Stuffed butternut

1 butternut (cut lengthways & seeds scooped out)
250g mince (beef/pork mix)
80ml tomato paste
100ml passata
1 teaspoon sugar
garlic (crushed)
olive oil
2 Tablespoons parmesan cheese

  • heat olive oil in a saucepan and add mince & crushed garlic – cook until brown
  • Add the sugar, tomato paste & pasatta (and a splash of water to make sure that there is sufficient liquid in the pot)
  • reduce heat and leave to simmer for 10-20min
  • Season butternut, add a drizzle of olive oil and bake at 180C for 30min
  • Scoop out the cooked butternut and mix in with the mince
  • Add the mixture back into the butternut shells, top with cheese and return to the oven for 15min (180C)

stuffed butternut 2


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