how to do a stuffed butternut right
Dairy Free | Nut Free | Gluten Free
Roasted butternuts are filled with a spicy mince mixture and topped with a creamy tahini sauce and crunchy tart pomegranate seeds. It’s delicious. Really delicious.
But first, a few notes on the recipe
Ideally you want to use small butternuts, like individual sized butternuts. They’re easier to cut and take quicker to cook and are easier to serve. That being said, you can use big butternuts but will need less (a half a butternut per serving instead of a full small butternut per person).
I cook my mince for a long time on a low heat. I do this so that it gets really nice and soft and the water helps make it a little saucy. I think it’s also a kosher meat thing which requires longer cooking times but if you usually cook mince for shorter you can leave the water and slow simmer and cook it as you would normally.
If you can’t find pomegranates you can leave them out, but they do go so well with this, so try make these stuffed butternuts when they’re readily available.
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Styling: Zissy Lewin, Photography: Feige Lewin