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
  1. Preheat the oven to 190ºC.

  2. 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.

  3. Place them into an ovenproof dish in a single layer, flesh side facing up.

  4. Mix the olive oil, butter, honey, cinnamon and garlic and brush onto the butternut halves.

  5. Place in the oven and roast for 40-45 minutes or until the flesh feels soft when you pierce it with a knife.

  6. Meanwhile, mix the rice, mint, chili, olive oil, lemon juice and seasoning.

  7. 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.

  • Nut Free
  • Dairy Free
  • Gluten Free