Sunday, 5 May 2013

Pork Stuffed Butternut Squash Recipe

Pork Stuffed Butternut Squash with roasted green beans on a plate
Pork Stuffed Butternut Squash


Ingredients

Serves 2

Butternut squash
250g Pork mince
1 onion
1 cup mushrooms
1/2 capsicum pepper
sage
1 tin chopped tomatoes
3 cloves garlic
cayenne pepper
bacon bits (optional)
ghee
avocado oil


Method

  • Cut the butternut squash in half and remove seeds. Coat the side you cut in a thin layer of avocado oil, and then lay them face down on a baking tray. Cook at 200ºC for about 40 mins, or until cooked so that some of the flesh can be removed
  • Cook the pork mince in a frying pan. A small amount of fat may be necessary if you don't have a non stick pan
  • In a separate pan melt a tsp ghee and cook the onion until it starts to become transparent, then add the shopped capsicum and mushrooms 
  • When the pork mince looks cooked and all the pink bits have gone, add the tin of tomatoes, garlic, sage, cayenne pepper, and also the mostly cooked onion, capsicum and mushroom. Add a little water if necessary, cover and simmer.
  • In the pan that had the onions in, fry the bacon bits until crispy.
  • When the butternut squash is cooked, remove form the oven and take out some of the fleshy middle, leaving about a cm all round.
  • Place the bits you have removed in the pan with the pork and mix well, then pile it back into the two halves of butternut squash.
  • Sprinkle the bacon bits on the top to garnish and place back in the oven for about 5 mins
I served mine here with roasted green beans. Simply top and tail and coat with melted ghee or other fat of your choice and bake a 200ºC for about 15 mins.