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Cook: 80 minutes | Servings: 2-4


I made some stuffed butternut for supper yesterday – always a winner.

  • 1 butternut, halved and pips removed
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 250 g cherry tomatoes, quartered
  • 1 green pepper, pitted and chopped
  • 1 red pepper, pitted and chopped
  • 1 spring of rosemary, chopped
  • 1 tablespoon olive oil
  • 100 g Feta cheese
  • salt and pepper to taste

Bake butternut cut side up in the oven for about 40 minutes or until tender.
Add oil in a pan, heat and fry onion until golden brown.
Season the onion with salt and pepper. Add the garlic and rosemary and stir.
Add the peppers and tomatoes, cook for about 5 – 8 minutes until all the vegetables are soft. Remove from heat.
When the butternuts are tender, scoop out the flesh, leaving a thin layer in the shell.
Mix the scooped out flesh with the vegetables. Taste and adjust the seasoning to taste.
Scoop the vegetable mixture back into the shells.
Crumb the feta cheese over the filling of the butternut.
Place back in oven and bake until golden brown.
We had it with braaied sausage.

Recipe and photo: Nicolette Papas

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