INGREDIENTS
1 medium butternut
1 cup cooked quinoa (alternatively brown rice or bulgar wheat)
1 small onion (finely chopped)
1/2 capsicum (finely chopped)
1 tomato (finely chopped)
2 cloves garlic (crushed)
1 tsp cumin powder
1 tsp coriander powder
1tsp salt
1/2 cup vegetable stock
1/2 cup sundried tomato
1/4 cup vegan salad cheese
No. 1 Danny's Chilli Pickle
No. 2 Aubergine Relish
Olive oil
METHOD
1. Cut butternut in half and remove seeds
2. Place the butternut halves face down on an oven tray and bake in a preheated oven at 180 degrees celsius for 40min.
3. Place onion, capsicum, garlic, coriander, cumin and salt in a pan with a drizzle of olive oil. Fry on medium heat for 5min.
4. Add tomato and vegetable stock and cook until veggies are cooked, but still firm.
5. Once the butternut has been removed from the oven, scrape out a small amount to form a 'boat' (about 3 tbl from each half).
6. Add quinoa and the butternut that has been removed to the pan of veggies and mix well.
7. Fill the two halves of butternut with the veggie mixture and return to the oven to bake for another 20 min (or until the butternut is fully cooked).
8. Remove butternut from the oven and sprinkle sundried tomato and vegan salad cheese on top.
9. Serve with No.1 Danny's Chilli Pickle and No. 2 Aubergine Relish.