Mince Stuffed Savoury Butternut with Cheese
Servings 2
Difficulty Beginner
Total Time 3 hours COOK MODE
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INGREDIENTS
- 2 butternuts, halved
- 1 Tbsp (15ml) olive oil
- 2 tsp (10ml) Hinds Spices Mixed Herbs
- A pinch of salt
- A pinch of Hinds Spices Pure Black Pepper
- 1 Tbsp (15ml) sunflower oil
- 1 onion, finely chopped
- 300g beef mince
- 1 x 400g
Rhodes Quality Chopped & Peeled Tomatoes with Garlic - 50g
Rhodes Quality Tomato Paste - 2 Tbsp (30ml) fruit chutney
- 1 cup (250ml) beef stock
- 1 Tbsp (15ml) Hinds Spices Southern Grill
- 2 tsp (10ml) Hinds Spices Paprika
- 2 tsp (10ml) Hinds Spices Mixed Herbs
- 100g cheddar cheese, grated
METHOD
- Preheat the oven to 180°C.
- Place the butternut on an oven tray and drizzle over the olive oil, Hinds Spices Mixed Herbs and season with salt and pepper. Bake for 40 minutes.
- Heat the oil in a medium-sized pot over a medium heat, add the onion and fry for 5 minutes. Add the beef mince and brown for 5 minutes.
- Pour in the Rhodes Quality Chopped & Peeled Tomatoes with Garlic, Rhodes Quality Tomato Paste, chutney, beef stock, Hinds Spices Southern Grill, Hinds Spices Paprika and Hinds Spices Mixed Herbs. Simmer gently for 2 hours, stirring regularly.
- Remove the butternut from the oven. Hollow out the butternut, leaving a 1cm butternut edge. Fill with savoury mince and top with cheddar and bake for a further 5 minutes.
