Stuffed Butternut with Rice, Peas & Tomato


  • 1 butternut, halved, seeds discarded
  • 30 ml (2 T) olive oil
  • salt and freshly ground black pepper
  • 500 ml cooked white rice
  • ½ x 410 g can Rhodes Tomato Italian Style
  • 250 ml (1 C) green peas, boiled and drained
  • 45 ml (3 T) grated Parmesan cheese


  1. Place the butternut halves in a roasting pan.
  2. Use a sharp knife to cut slits into the flesh of the butternut.
  3. Sprinkle the olive oil over the butternut and season with the salt and pepper.
  4. Bake the butternut in an oven preheated to 180°C for 30 minutes or until the butternut is tender.
  5. Mix together the rice, Rhodes Tomato Italian Style and the drained peas.
  6. Divide the rice mixture between the two butternut cavities.
  7. Sprinkle the parmesan cheese on top of the rice.
  8. Sprinkle the parsley on top.
  9. Return the butternuts to the oven and bake for 10 minutes more or until the filling is hot.
  10. Serve immediately.
  11. Sprinkle with cheese, wrap lightly in foil and bake for 30 - 40 min.


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