 |
| Butternut Pumpkin |
Butternut pumpkin is always a favorite, so I halved one lengthwise, scooped out the seeds, rubbed a little virgin oil and seasoned with salt and cracked pepper, before roasting for a little over an hour at 180 degrees (fan forced oven).
In a bowl, I combined:
1/2 finely chopped red onion
1 garlic clove crushed
1 tbsp fresh rosemary
1/2 tsp ground paprika
1/2 cup breadcrumbs (I use gluten-free)
1/4 cup chopped walnuts
1 tbsp wholegrain mustard
1 cup tasty grated cheese
1 egg lightly beaten
Mixed all ingredients, using only 1/2 the grated cheese.
Removed butternut pumpkin from oven, spooned mixture into hollows, then returned to oven for a further 15 minutes.
Removed once again, sprinkled remaining grated cheese over top, then popped back into oven for a few minutes until cheese melted.
I also had a zucchini in the fridge, so I halved it lengthwise, scooped out the seeds and filled it with the remaining breadcrumb mixture.
Having placed the halves on a tray, I popped it into the oven to roast for 25 minutes, then removed the tray, sprinkled a little grated cheese on top and returned it to the oven for a few minutes to melt.
 |
| Roast Stuffed Zucchini |
Whilst the pumpkin and zucchini were roasting, I roasted a small sweet potato, cut into 1 cm slices and remaining red onion, sliced, so it cooked nice and crispy for 40 minutes.
I also added a few halved cherry tomatoes during the last 10 minutes of roasting.
This made for a scrumptious, healthy gluten free, vegetarian meal and I will definitely cook the stuffed roast butternut pumpkin on Christmas day.
 |
| Roasted Stuffed Butternut Pumpkin |
No comments:
Post a Comment