1 butternut 150g cocktail tomatoes 150g sweet lunchbox peppers 150g feta or vegan substitute 1 onion 2 garlic cloves ½ cup sunflower seeds 3 Tbsp olive oil ½ lemon thyme salt pepper
Preheat oven to 200°C.
Cut Butternut lengthways in half. Scrape out seeds with a spoon. Place on an oven tray, and drizzle with olive oil, seasoning with salt and pepper. Bake in oven for 30 minutes or until butternut is tender.
Stuffing: Roughly chop onions, sweet lunchbox peppers and cocktail tomatoes. In a pan heat olive oil on medium high. Add onions and crush garlic once onions have gone slightly translucent. Add peppers, tomatoes, tyme, 1 tsp salt and pepper and cook further for 10 – 15 minutes. Remove from heat. Add cubes of feta, sunflower seeds and squeeze the juice of ½ a lemon, then gently mix. Add salt and pepper to taste.
Add stuffing to the hollow of the butternut. Bake in oven for a 10 – 15 minutes at 220°C.
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