A year ago, I wrote of other milestones and a year later, this month or the week before last, to be precise, was one of celebration – of a different and more personal milestone. It culminated in a beautiful feast, and among the guests, we were honoured to include our favourite Russian Bride and another cat’s mother, among others from near and far.
Beautifully prepared and presented by the team at one of The Husband’s favourite places, Lord’s Guest Lodge.
In the aftermath, the week that’s just gone was one of recovery and recuperation, not least for this almost-wannabe vegetarian, from having consumed red meat on more consecutive days than I can remember, delicious though it was. So, on the final evening of a near weeklong festivities, a Sunday evening braai, I decreed that the meal needed to include a little bit more veg than flesh. Well, for me and one of our guests, anyway.
Select a good sized, unblemished butternut with a nicely rounded base, and for the stuffing, slice an onion and lightly sauté with a clove of garlic, chopped, and some sundried tomatoes; cook until the onion is translucent before adding about half a bunch of finely shredded spinach. Finally, add about a tablespoon spoon of your choice of (crumbly or grated) cheese – I like blue, but in the absence of that, you could use, and it’s just as nice, feta or even cottage cheese. Add a sprinkling of freshly chopped fennel, too, if you like. Season to taste with salt and pepper.
Wrap in oiled foil and bung in a moderate oven until done – about 45 minutes to an hour.
These babies take quite a while to cook, but are worth the effort – not to mention the forward thinking! This was, theoretically, to have been cooked on the braai*. However, we have a new braai (more to follow on this in time), and after more than fifteen years of using only the Weber for outdoor cooking, we are on a learning curve. However, the results were satisfactory even if I had to finish things off in the Solardom.
These stuffed butternuts make a fabulous side dish or a vegetarian main meal with a salad – just what I needed at the end of a seemingly very carnivorous and fun celebration week.
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