Stuffed Butternut with Basmati Rice and Fresh Veg

4 People
105 min.
easy

An old favourite with a fragrant upgrade. Robertsons Ground Cinnamon adds flavourful warmth to a classic roasted butternut, stuffed to the brim with zesty basmati rice. Delicious on it’s own as a meat-free option or the perfect side dish for a hearty meal.

Ingredients

Butternut

2 medium butternuts
30 ml or 2 tbsp olive oil
30 ml or 2 tbsp melted butter
30 ml 2 tbsp honey
15 ml or 1 tbsp Robertsons ground Cinnamon
2 cloves garlic, crushed
1 ml Salt to taste

Filling

500 ml or 2 cups cooked basmati rice
125 ml or ½ cup fresh mint, roughly torn
1 red chilli, chopped
45 ml or 3 tbsp olive oil
15 ml or 1 tbsp fresh lemon juice
1 ml Salt to taste
1 ml Robertsons Black Pepper to taste

Sauce

125 ml or ½ cup hummus
2.5 ml or ½ tsp Robertsons Cinnamon
2.5 ml or ½ tsp Robertsons Paprika
125 ml or ½ Cup of lemon juice
60 ml or 4 tbsp water
1 ml Salt to taste
1 ml Robertsons Black Pepper to season

Cooking Method

Preheat the oven to 190ºC.
Wash the butternuts clean and carefully cut each butternut in half lengthways, spoon the seeds out. Using a very sharp knife, score each butternut halve a couple of times at an angle.
Place them into an ovenproof dish in a single layer, flesh side facing up.
Mix the olive oil, butter, honey, cinnamon and garlic and brush onto the butternut halves.
Place in the oven and roast for 40-45 minutes or until the flesh feels soft when you pierce it with a knife.
Meanwhile, mix the rice, mint, chili, olive oil, lemon juice and seasoning.
To make the sauce, mix the hummus, spices, lemon and just enough water to thin it out a little and season well with salt and pepper.