• Butternut squash, whole 2 kg


  • Onion, finely chopped 200 g
  • Mushrooms, white, sliced 300 g
  • Chestnuts, whole, cooked 250 g
  • Paprika, smoked 3 g
  • Thyme, fresh 8 g
  • Parsley 50 g
  • Garlic, chopped 30 g
  • Capsicum, roasted 500 g
  • Spinach, leaves 600 g
  • Nutmeg powder 1 g

Red Feta Pesto:

  • Knorr Mise en Place Red Pesto (Rouge) (2x340g) 30 g
  • Feta cheese 200 g
  • Oregano fresh 5 g
  • Coconut milk 30 ml
  1. Butternut:

    • Preheat the oven to 190°C. Halve the butternut squash vertically and scoop out the seeds.
    • Line a roasting tin with nonstick baking paper. Place halves cut side down in the roasting tin and roast for 50 mins, or until just tender.
    • Leave to cool for 15 mins, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even, 3cm border of squash all around the edge. Be careful not to pierce the skin.
    • Reserve the scooped-out squash and season the hollowed-out halves with Knorr Aromat Seasoning.
  2. Fillings:

    • Sauté onions, mushrooms and crushed chestnuts. Season with paprika, thyme, parsley and garlic.
    • Allow to cool down and keep for the layer of the butternut.
    • Use the grilled peppers to line the hollowed-out squash halves in an even, single layer. Divide the mushroom and chestnut mixture between the halves, pressing it down evenly. Evenly spoon the spinach over the filling in one half of the squash.
    • Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin and bake for 20 mins.
  3. Red Feta Pesto:

    • Combine all the ingredients in a food processor to form a pesto.
    • Slice the squash thickly, discarding the string, and serve with the pesto on the side and the garlic bulbs to decorate.