Butternut Stuffed with Babotie (My Recipe)

 Butternut Stuffed with Babotie 

• 2 medium butternut squash, halved lengthwise and seeded
• 4 teaspoons of butter / Olive oil
• Salt and freshly ground black pepper

Cooking Instructions

• Preheat oven to 180oC
• Place butternut squash halves on a large baking sheet flesh side up.
• Place 1 teaspoon butter / Olive oil in the middle of each squash.
• Season with salt and black pepper.
• Roast 40 to 45 minutes, until flesh is soft
• Take out the oven, 
• Spoon Babotie filling (see babotie recipe below)  in each butternut cavity.
• Return to the oven for 10 mins.
• Serve with Chutney 

Easy Babotie Recipe

Simply Add:

• 1 packet of Royco Traditional Bobotie
• 500 g mince
• 2 Tbls oil
• 2 Tbls chutney
• 1 large onion, chopped
• 3 eggs
• 50 g raisins
• 250 ml milk
• 50 ml water

Cooking Instructions

• Heat oil in a large frying pan and fry onion until softened. Add mince and stir until browned.
• Mix raisins and contents of packet with 50 ml water & 200 ml milk. Mix into mince and add chutney. Simmer for 10 minutes, stirring frequently. Transfer to a greased ovenproof casserole dish.
• Beat eggs with 50 ml milk & pour over the bobotie mixture. 
• Bake uncovered in a preheated oven at 180oC for 30 – 40 minutes or until egg mixture has set.