Roasted vegetables are always delicious as their natural sweetness is intensified but this recipe takes these roasted butternuts to another level. We add a spiced filling full of flavour and texture from nuts, chickpeas, and rice, topped with halloumi, and then re roasted until crispy and the halloumi is golden.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the tzatziki
Ingredients
- ½ cup cumber (very finely diced)
- ¼ cup mint (finely chopped)
- ½ cup yoghurt
- Juice of 1 lemon
Method
- Add all the ingredients into a small airtight container, mix well and store in the fridge.
Roast the butternuts
- Preheat the oven to 200 degrees celsius. Brush cut side of butternut halves with olive oil, sprinkle with salt and pepper. Turn butternuts, cut side down, on a large baking tray. Roast for 45 minutes – 1 hour until tender and golden brown in spots. Allow to cool completely before popping in the fridge in an airtight container.
Tips
Tips
- If you’re following the recipes 01.-04. you would have already cooked the rice last night when you made the satay chicken.
- Allow some of your filling to fall around the butternuts on the tray, the little bits of the rice chickpeas mix goes crispy and so yummy. (The more ‘fallen filling’ the better we say!)
- While the butternut is first roasting it will release natural sugars which may burn, wipe it away before you stuffing and re roasting.
Shortcuts
Vegetables
- If you can’t get hold of butternuts swap for regular pumpkin. Cut into wedges and roast till golden, top with filling and halloumi and cook for an additional 5 minutes. Note that you will not scoop out any pumpkin flesh for this variation.
- You can also swap butternut for sweet potato, simply cut the potato in half lengthways and cook cut side down. Scoop out the inside flesh as you would butternut (try not to break the outside skin). Place back into the potatoes and cook as per recipe.
Other
- If you’re dairy-free or vegan this meal is still delicious without the halloumi and you can make the tzatziki with a unsweetened coconut yoghurt.
Ingredients
Stuffed Butternuts
- 2 small butternut pumpkins (cut in half lengthways, and seeds scooped out)
- 2-3 Tbsp olive oil
- 1 brown onion (diced finely)
- 1 clove of garlic (crushed)
- 2 Tbsp pine nuts
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 ½ cups cooked rice (1/2 cup uncooked)
- 400g chickpeas (cooked/tinned)
- 200g of halloumi (cut into 1 inch slices)
- Salt and pepper
Tzatziki
- ½ cup cumber (very finely diced) – aprox 1/3 of a cucumber
- ¼ cup mint (finely chopped)
- ½ cup yoghurt
- Juice of 1 lemon
Method
- Preheat the oven to 200 degrees celsius. Brush cut side of butternut halves with olive oil, sprinkle with salt and pepper. Turn butternuts, cut side down, on a large baking tray. Roast for 45 minutes – 1 hour until tender and golden brown in spots.
- While the butternut is cooking, heat oil in a pan on medium heat, add onion and salt, and cook until soft and translucent. Add the pine nuts, cumin, coriander and turmeric, stirring often for about 1-2 minutes until nuts and spices are toasted. Add the rice and chickpeas and cook for a few minutes.
- Once the butternuts are cooked, scoop out the inside and add to the rice mixture. Stir through before popping the mixture into the butternut skins. Top with the halloumi and cook for another 5-7 minutes until the halloumi has cooked (you’ll know it’s cooked when its gone golden on top)
- While the butternuts are in the oven whip up the tzatziki. Add all ingredients to a small bowl and mix well.
- Once the halloumi has cooked, remove from the oven and top with dollops of tzatziki.
Variations
Vegetables
- If you can’t get hold of butternuts swap for regular pumpkin. Cut into wedges and roast till golden, top with filling and halloumi and cook for an additional 5 minutes. Note that you will not scoop out any pumpkin flesh for this variation.
- You can also swap butternut for sweet potato, simply cut the potato in half lengthways and cook cut side down. Scoop out the inside flesh as you would butternut (try not to break the outside skin). Place back into the potatoes and cook as per recipe.
Other
- If you’re dairy-free or vegan this meal is still delicious without the halloumi and you can make the tzatziki with a unsweetened coconut yoghurt.
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