chutney-roasted-butternut-1-compressor

Stuffed Butternut Roast

12
6
MIN

Ingredients

  • Salt and freshly ground black pepper
  • ½ cup Tastic brown rice
  • 250ml (1 cup) water
  • ⅓ cup raisins
  • ⅓ cup sultanas
  • ¼ cup Mrs Ball's Jalapeño Chutney
  • 100g LION Green Split Peas
  • 2 butternuts
  • 100g butter
  • 1 large onion, thinly sliced
  • 2 tsp garlic, crushed
  • 5ml (1 tsp) dried mixed herbs

Directions:

1. Preheat the oven to 180°C. 2. Rinse the peas and place in a pot of water. Bring to the boil and reduce heat to medium. Cook for 20-30 minutes or until peas are tender. 3. Slice butternut lengthwise and remove seeds. Generously coat with oil and seasoning. Roast for 60 minutes or until tender and slightly brown. 4. In a frying pan, melt butter on a medium heat. Sauté onions until softened. Add garlic, herbs and seasoning. Cook for 5 minutes before adding the rice and water. Bring to a boil and reduce heat. Cook for 25 minutes or until the rice is tender. 5. Add peas to the mixture and season to taste. 6. Place rice mixture in a bowl. Add the raisins, sultanas, chutney and nuts. Combine well and spoon the stuffing into each of the butternut halves. 7. Heat to warm and serve.

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