Recipe for Butternut Bottoms filled with tomatoes and onions

Ingredients
2 biggish bulbous butternuts, cut off the long necks and reserve for another use
Ina Paarman’s Vegetable Spice
2 T (30 ml) butter
1 onion, finely chopped
Ina Paarman’s Green Onion Seasoning
± 100 g baby tomatoes

How to
Scrape out the pips and fibre from the butternut bottoms. Season the insides with Vegetable Spice and add 1 T (15 ml) of butter to each one. Divide the onion between the two butternuts and season with Green Onion Seasoning.

Prick the baby tomatoes once with a toothpick and pile on top of the onion and press down well into the hollow. Season them with Vegetable Spice. Put on a dinner plate with 3T (45 ml) of water. Microwave on 100% power for 7-9 minutes depending on size.

To finish off:
Place butternuts, skin side down, on the braai to cook through before serving.

By: Ina Paarman

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