Mushroom & Feta Stuffed Butternut
| Recipe By: | Matthew Tordoff |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Cook's Tips: | Butternut: Top and tail the butternut and stand it upright on its widest section, then carefully slice directly down the middle from top to bottom. Use a tablespoon to remove all the seeds. |
| Prep Time: | 10 minutes |
Ingredients
- 2 pack whole butternut
- 250 g 7 grain medley
- 300 g exotic mushrooms, sliced evenly
- 100 g baby spinach, rocket & watercress salad
- 100 g plain South African feta cheese, crumbled
- 125 g basil pesto
- olive oil
- salt and black pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Preheat oven to 200 °C. Carefully, pierce the butternuts five or six times with a knife. Place the whole butternuts in the microwave and cook for 25 minutes. Snip off a small corner of the grain medley packaging and place in the microwave for the last two minutes of the butternut cooking time.
STEP 2
Place a pan onto a high heat, add 1 tablespoon of olive oil and fry the sliced mushrooms for 5 minutes or until cooked through and golden. Season with salt and black pepper and set aside in a bowl.
STEP 3
Slice the par-cooked butternuts lengthways (see chef’s tip below). Spoon out some of the flesh to create a pocket for the filling, then place the scooped flesh into a large bowl. Mix the mushrooms and the grains with the scooped-out butternut and season with salt and black pepper.
STEP 4
To make the basil pesto dressing: add 1/2 the basil pesto to a bowl and add 3 tablespoons of olive oil. For the salad, in a separate bowl, add the baby spinach, rocket & watercress, top with the feta, dress with the remaining basil pesto and season with salt and black pepper. Set aside.
STEP 5
Place the butternut halves, flesh-side up, onto the roasting tray and drizzle each half with 1 tablespoon of olive oil. Season with salt and black pepper. Add the grain and mushroom mix to each of the butternut halves, then roast for 20 minutes.
STEP 6
Once cooked, drizzle the basil pesto dressing over the stuffed butternuts and serve with the salad.
ALLERGENS
Contains: Gluten, Wheat, Tree nuts,
Cow’s milk.