Stuffed Butternut and Avocado Pesto

Stuffed Butternut and Avocado Pesto

Stuffed Butternut and Avocado Pesto

Roast Stuffed Butternut and Avocado Pesto

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.

Roast Stuffed Butternut with Avocado Pesto
Roast Stuffed Butternut with Avocado Pesto

For 2 large portions

1 medium Butternut Squash – halved lengthwise, seeds removed and put to one side
1 tbsp Olive Oil
Sea salt and Fresh Ground Pepper

1 Ripe Avocado
Juice of 1 lemon
2 heaped tbsp Pesto – homemade or store bought

175g Rice – cooked
1 Onion – large and chopped finely
25g butter
2 tsp Cumin Seeds
1 Clove Garlic – crushed
Splash of Olive oil for frying

The Mix: 

Turn oven to 180°c

Place Squash skin side down on a baking tray
Brush with olive oil, pour remains into the “hole” where the seeds were
Sprinkle with sea salt and ground pepper
Place in oven and bake for approx. 50 minutes – depending on size, you may have to extend or decrease cooking time

Take the seeds, remove any membrane or flesh and pat dry with paper towel
Add 1 tsp olive oil, fresh ground pepper and a sprinkle of seas salt and mix well
Place onto a baking tray and bake in oven for 5 minutes until golden

In a frying pan melt butter and add a splash of olive oil
Add cumin seed and fry for 30 seconds
Add onion and garlic and fry gently over med/low heat until onion turns transparent
Add rice, mix and warm through

Cut avocado in half, take out seed and scoop out flesh into a bowl
Add Pesto and lemon juice and mash with a fork
Stir well

Once squash is cooked divide rice mixture into the “holes” and pat down
Place the Avocado Pesto on top of the rice then sprinkle seeds as a garnish

Serve immediately

Drink This: 

I know it's still winter but there's always room for a rosé in my opinion so try this Pinot Grigio

Pinot Grigio

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