Filled Baby Butternut with GiNiT Tarragon

Filled Baby Butternut with GiNiT Tarragon

Serves 2 – starter portions

Ingredients:

1 baby butternut (+-300g), halved, de-seeded and steamed / boiled until just soft

1/4 red onion, finely chopped

1 small courgette / zucchini / baby marrow, finely chopped

3 large button mushrooms, finely chopped

1/2 Tbsp butter / oil, for frying (or more if needed)

1 tsp GiNiT Tarragon

salt to taste, if required

Topping:

2 large button mushrooms, finely sliced

1/2 Tbsp butter /oil, for frying

To Cook:

Wash, halve and de-seed the butternut, steam or boil until just soft.

Fry the onion, courgette and finely chopped mushrooms over medium high heat until golden and cooked through.  Turn off heat and set aside.  Scoop out some of the soft butternut flesh (be sure to leave leave a good layer of butternut in the skin), and place it in the pot with the cooked onion mixture, add the GiNiT Tarragon and mix everything together well.  Taste and adjust seasoning to required.  Spoon the mixture from the pot into the halved butternut equally.  Bake in the oven or an air-fryer to heat everything thoroughly.

Topping: while heating the butternut, fry off the thinly sliced mushrooms until brown and crispy over medium heat.  Place on top of filled butternut halves before serving.

Serving Suggestion:

This can be served as a side to a main meal, or as a meal on its own.

Additional options:

Depending on your dietary requirements or chosen eating habits, the addition of cheese, seeds, nuts or bacon could all be tasty adaptations.

Crockery supplied by: Bomkisi