by Guest Author
2 small or 1 large butternut
2 TBSP butter for mashing
punnet mushrooms, chopped small
onion, finely chopped
2 cloves garlic, crushed and peeled
1 red pepper, finely diced
50g grated mozzarella cheese
Salt and milled black pepper
1 TBSP fresh thyme
cup chopped pecan nuts
Pumpkin seeds for garnish.
Wrap the butternuts in foil with the shiny side inside.
Bake at 180C until soft.
Remove from the foil, slice in half and scoop out the seeds.
Remove the flesh and mash with the butter.
Fry the chopped mushrooms briefly in hot oil. Remove and drain.
Fry the onion and garlic until soft.
Add the red pepper and toss over the heat until soft and shiny.
Add the mushrooms, pepper and onion and garlic mixture to the butternut.
Add half the cheese and season with salt and pepper.
Add the fresh thyme and nuts.
Pile the filling back into the butternuts and top with the rest of the grated cheese and pumpkin seeds.
Bake at 180C for about 10 minutes until the cheese has melted and the butternuts have warmed through.