A super easy dish of butternuts stuffed with a Mexican-flavoured bean stuffing. This plant-based delight is packed fiber and protein, making it a super satisfying meal that should keep you full for a few hours. Serve it with some guacamole or a blob of plain yoghurt, and a big fresh side salad. Adapted slightly from a recipe for ‘Stuffed Squash’ in Pinch Of Nom by Kay Featherstone and Kate Allinson.
Burrito Butternut Boats
- 2 butternuts cut in half length ways and seeds removed
- non-stick cooking spray
- salt and black pepper
- 2 onions peeled and diced
- 2 cloves garlic minced
- 2 bell peppers (any colour) seeds removed and diced
- 1 400g tin black beans or red kidney beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 2 tsp paprika
- 1 tsp ground cumin
- hot sauce (e.g. Sriracha or Tobasco) to taste
- chopped fresh herbs for garnish and plain yoghurt or guacamole for serving
- Preheat the oven to 220 C (200 fan)
- Spray the flesh side of the butternut halves well with non-stick spray and season with salt and black pepper. Place the flesh side down on a baking tray and bake for approximately 45 minutes (or until soft).
- Meanwhile, heat a non-stick pan over medium heat and fry the onion and garlic using non-stick spray.
- When the onions have softened, add the diced peppers and fry for an additional minute, then add the beans, corn, paprika, cumin and chili sauce. Turn off the heat. Taste, and season with salt and black pepper to perfection. Set aside until your butternuts are ready.
- Allow the butternuts to cool down for a few minutes, then remove most of the flesh from each half and roughly chop. Add it to the bean mixture and combine.
- Scoop the stuffing back into each butternut boat, then place them back in the oven for another 10 minutes. If you want, you can grate a bit of cheese over the top of each butternut.
- Garnish with coriander and plain yoghurt, and serve with a fresh salad. Enjoy!