Stuffed butternut

By admin
20 February 2012

If you’re a meat eater fry shredded bacon with the leeks.

Serves 4.

2 small butternuts

2 leeks, well cleaned and finely sliced

2 garlic cloves, finely chopped

30 ml (2 T) olive oil

30 ml (2 T) basil pesto

1 wheel feta cheese, crumbled

125 ml (1/2 c) sour cream, plus extra for serving

ground coriander for sprinkling

Preheat the oven to 180 C and grease a baking sheet with oil.

Halve the butternuts and remove the seeds.

Fry the leeks and garlic slowly in the olive oil until tender.

Stir in the pesto.

Spoon a little crumbled feta cheese into each butternut half.

Spoon over a large spoonful of the leek mixture.

Sprinkle with the rest of the feta cheese.

Pour the sour cream on top and sprinkle with a little coriander.

Bake for 30 minutes.

Lower the heat to 150 C and bake for a further 20-30 minutes until done.

Serve with an extra spoonful of sour cream, herbed cous-cous and a mixed salad.

Photo: Misha Miles

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