Stuffed butternut is a no-fuss side dish or a delicious main on its own!
- 2 good-sized butternuts, halved vertically, and seeded
- 200g feta, crumbled
- 125g baby tomatoes, halved
- 100ml fresh cream
- 20g breadcrumbs
- 50ml basil, roughly chopped
- salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
Place the butternut in a roasting dish and cover with foil. Roast until soft, about 25 minutes.
Mix the rest of the ingredients together and season.
Remove the butternut from the oven and fill each half with the mixture.
Return to the oven until golden brown, about 15 minutes.
Serve hot with any hearty meat dish, or as an accompaniment to a good roast and potatoes.