Monday, 26 March 2012

Stuffed Butternut with Sun-Dried Tomatoes, Bacon and Feta

Ingredients – serves 4:
  • 2 medium butternut pumpkins (squash), washed
  • 3 tbsp olive oil
  • dried garlic granules, mixed herbs and black pepper, to season
  • 150g/5 oz diced bacon, cooked
  • 6 sun-dried tomatoes, sliced
  • 2 spring (green) onions, sliced
  • 100g/3.5 oz feta cheese, diced
  • Heat your oven to 200C/180C fan forced/390F.
  • Trim the ends of the butternuts to remove the stalks and then slice in half lengthways.
  • Place on a baking tray, drizzle over the olive oil and season with the garlic granules, mixed herbs and pepper.
  • Cook for 30-35 minutes or until the butternut flesh is tender.
  • Remove from the oven and leave to cool for 10 minutes.
  • Once the butternuts are cool enough to handle, carefully scoop the flesh out into a bowl, ensuring that the skins remain intact (as they act as a shell).
  • Mash the flesh with a fork and then mix in the cooked bacon, sliced sun-dried tomatoes and half of the spring onions.
  • Season the mash with a sprinkle of mixed herbs and black pepper.
  • Spoon the mash back into the skin shells, and then top with the remaining spring onions and the feta.
  • Return to the oven and cook for 15 minutes, or until the cheese melts a little.
  • Serve and enjoy!