Given that Butternut Squash were one of the few things to grow successfully in my garden this year I only thought it right to showcase them on this site.
I'm writing this in winter and as I write it's raining outside with low cloud hugging the mountains that I can see from my window.
I eat vegetarian food a lot of the time especially when I have fresh produce from the garden. At this time of the year (especially given my lack of gardening skills) pickings are slim from my patch but I do, somehow, manage to have a healthy stash of Butternut which is awesome because I love 'em.
A salad won't do for dinner but I don't want anything heavy either.
Butternut: I roast it, make soups with it, add it to Thai curries, all of the above, but one of my favorites is to stuff it.
This recipe is light but fills you up at the same time.
The addition of avocado with pesto gives the dish some incredible richness and the nuttiness of the cumin seed and rice makes this an incredible Winter/Spring dish suitable for vegetarian or meat eaters alike.
For this recipe I used my own pesto that I had made with hazelnuts from the garden but for the ingredient list I just left it as generic Pesto.
I didn't want to confuse by adding a recipe within a recipe. My goal, after all, is to share simple and easy recipes.
So, this IS an easy and simple dish to prepare so give it a try.