serves 6 to 8
3 butternuts, halved lengthways and pips scooped out
1 onion, finely diced
1 clove garlic, thinly sliced
1 tbsp (15 ml) olive or macadamia nut oil
1 tomato, roughly chopped
¼ red pepper, sliced
1 carrot, grated
8 peppadews, chopped (optional)
½ cup (125 ml) purified water (optional)
1 cup (250 ml) cooked brown rice or de-husked millet
a handful fresh sweet basil
1 tsp (5 ml) herbal salt, or to taste
a pinch of cayenne pepper, or to taste
½ cup (125 ml) grated mozzarella or crumbled feta cheese
1. Pre-heat the oven to 180°C.
2. Place the onion, garlic and oil in a deep-sided saucepan and fry gently for 1 to 2 minutes or until soft.
3. Add the tomato, red pepper, carrot and water and cook gently for 5 minutes. Stir in the chopped peppadews.
4. Add the rice or millet and sweet basil and season.
5. Cook for 3 to 5 minutes or until the rice is heated through.
6. Place the cooked rice or millet mix into the scooped out hollows of the butternut.
7. Place on a baking tray and bake for 30 to 40 minutes or until the butternut is soft.
8. Mozzarella or feta cheese can be sprinkled over the butternut halves and placed under the grill until golden.
9. Serve with a garden salad.
Variation
Use 1 whole pumpkin, cut off the top and scoop out pips. Place rice mixture in scooped out centre, replace lid and bake for 1½ hours.
