Stuffed Baked Butternut with Mushrooms and Feta

Stuffed Baked Butternut with Mushrooms and Feta

4.7 (3) | Rate this recipe

Select Below to Add Your Rating

With meat becoming increasingly costly these days this vegetarian recipe will make a fantastic dinner served with rice or salad!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time55 minutes


  • 1 large butternut or 2 small butternut
  • 15ml sunflower oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 250g button mushrooms, sliced
  • 125ml milk
  • 1 sachet KNORR Garlic & Herb Potato Bake
  • 250ml feta cheese, crumbled
  • Fresh chives, finely chopped for garnishing


  • Preheat oven to 180°C
  • Place whole butternut into a large pot of boiling water for about 16 minutes to allow the flesh of the butternut to partially cook
  • Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity – do not discard the butternut flesh, reserve it for the filling
  • Place the butternut halves into an oven proof baking tray, cavity side up
  • Heat oil in a frying pan and sauté the onion and red pepper until soft
  • Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Garlic & Herb Potato Bake
  • Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese
  • Spoon the stuffing mixture firmly into the cavities of the butternut then bake in a preheated oven for 25 minutes until golden brown
  • To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh – if the knife slides through easily with little force then the butternut is cooked
  • Sprinkle with chopped chives and serve