Too much of a good thing – almost!

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.

Stuffed Butternut

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.



© Fiona’s Favourites

9 thoughts on “Too much of a good thing – almost!

    1. Oh, why do you ask such complicated questions?

      I’m a confused Piscean so I vascillate between thinking very hard about whence the flesh comes and what’s involved….

      Then I married a stock farmer…. who not long after we met, (told me in more much more colourful language) that he was much more at ease farming things with four legs, that grazed and had a gut, than any other type of faming. Didn’t have much truck with things that stuck their feet in the ground and grew up green!

      The first time I produced a vegetarian meal, I was asked, “So where’s the meat?”

      On being told there was none, he began working out how long after dinner it might be polite to excuse himself and rush over to the closest burger joint!

      Imagine the early dinner conversations? Sigh… Somehow, we bumble along… and I continue chasing my proverbial tails…


      1. It’s just that people think ALL cheese is vegetarian, and Parme along with gorgonzola is a perennial no. But if animal rennet isn’t an issue then it doesn’t matter.

        It does to some of us but that’s another issue.

        My father was the epitome of ‘it’s not a meal without meat’. Didn’t stop him diving into my salads, especially egg mayonnaise, which he claimed to dislike, though. A state of mind I guess, for all of us. Luckily the two of us are happy with our eating lifestyle. (Lunch: tempeh casserole with mushrooms, red peppers, tomatoes, onion, garlic, herb, veg stock, served with basmati rice.)


      2. Yes, you are quite right about the rennet issue; am a bit slow at the moment.

        Similarly, The Husband relishes all things vegetable and concedes that a meal isn’t really complete without some sort of veg. That was very helpful when we started out. Now we eat quite a few meat-free meals every week. We’ve settled into something that seems to work for us both.

        Definitely a state of mind,you’re right.

        Can I come for lunch?


      3. Of course you could (have) come for lunch. However there isnt/wasnt much left. Gone in a tiny pot for leftovers.

        My father was funny about veg. Despite his insistence on meat, he always insisted upon at least two veg and thst didn’t include potatoes. When he at broad beans, in parsley sauce, I swear the accompanying meat was totally irrelevant!

        He would also condescend to eat one of my omelettes, whether mushroom, fines herbes, or whatever. I suspect his food views were moulded by going hungry as a kid 😦

        Anyway, having scoffed nearly all the lunch, you are welcome to supper: stuffed eggs, cheese, marinated peppers, pickles, cucumber, rice, and whatever else I have in the fridge.


  1. Ah! Broad beans and parsley sauce – a marriage made in heaven! My father didn’t like any sauces which annoyed my mother, the sauce queen. His food proclivities, as I have mentioned, we’re definitely moulded in his childhood.

    Thank you for the supper offer which I have to decline for logistical reasons in favour of Mexican bean chilli which I must now go and make!


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