1 medium butternut, quartered
half red pepper, chopped or diced
1 medium onion, chopped
1 clove garlic, crushed or 5 ml chopped garlic
30 ml cooking oil
1 packet (38 g) Roasted Vegetables Veggie Bake
250 ml cooked rice
30ml finely chopped fresh parsley or 10 ml diced
150 g Cheddar cheese, grated (275 ml)
Cut out a hollow in each of the two butternut quarters without hollows. Chop the butternut from the hallows and place in a small mixing bowl. In a heavy-bottomed pan, sat the red pepper, onion and garlic in heated oil until the onion is translucent. Add the onion mixture to the butternut n the mixing bowl together with the contents of the Veggie Bake, the rice, parsley and half of the cheese. Mix well. Place each butternut quarter in the centre of a piece of heavy-duty aluminium foil or a double layer of light aluminium foil. Spoon the filling into the hollows and sprinkle with the remaining Cheddar cheese. Lightly cover and bake in a preheated oven at 180 C for 30 to 40 minutes or until done. Test with a skewer.
This recipe is by Deona Tait from her book Shortcuts to Flavour; Quick meals from the grocery cupboard. Human & Rousseau (2012).