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April 19, 2019

Roasted butternut with rice pilaf.

Posted on March 18, 2008 by in vegetarian

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Roasted butternut with rice pilaf
Roasted butternut with rice pilaf. I was away for the weekend, therefor the absense of new recipes, but I will make up today by posting 2 recipes. I decided to go vegetarian tonight, because we ate way too much meat again this weekend. The result…we all feel sluggish and tired… When I think of vegetables, the first one to come to my mind is butternut, I just love it….
Roasted butternut with rice pilaf. I found these mini butternuts today and saw in my mind that I had to fill them with something..what? I decided on a simple rice pilaf with the veggies I had in the fridge – zucchini’s and peppadews(a Proudly South African product. I also used Basmati rice, because I had already cooked some for the Lentil Curry.
Roasted butternuts

Cut the butternuts in half, bake in the oven for 30 min at 180 C. Saute the zucchini and peppadews and add the rice. Fill butternuts and sprinkle some almonds on top and bake for a further 10-15 min. (You can sprinkle some grated cheese on top if you feel like it)


Lentil Curry

Ingredients

Vegetable oil
1 onion
2 clove garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder( adjust to taste)
1 stick cinnamon
1 star anise
150g (6 oz) butter lentils
750ml (1 1/4 pints) water or vegetable stock
1 tin tomatoes
Salt
Sugar to taste

Instructions

1 Chop onion and garlic. Heat the oil in a large saucepan, and fry the onions and garlic with the spices for about 5 minutes over a moderate heat.
2 Add lentils, tomatoes and water, bring to the boil and simmer for 30 minutes. Add more water if it gets too dry and starts to stick to the bottom of the pan.
3 Season to taste.

Serve with Basmati rice, sambals and poppedums.
My family like a sweeter taste, hence the sugar. Feel free to omit, if not to your liking.

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20 Responses to “Roasted butternut with rice pilaf.”

  1. Peter M 18 March 2008 at 9:35 pm #

    Ahhh, lentil lovers unite! The squash photo is gorgeous…great presentation!

  2. Jessy and her dog Winnie 18 March 2008 at 9:41 pm #

    That looks great! The presentation is beautiful!

  3. nicisme 19 March 2008 at 12:59 am #

    I only just discovered that I like butternut squash last year and I can’t get enough of it. I’m saving this recipe, it looks fabulous!

  4. Taty - CHOCOTATY 19 March 2008 at 1:34 am #

    It delimits and certainly they must be delicious.
    I adored his blog
    many lovely and tasty things.
    Kisses
    Taty – CHOCOTATY

  5. Kevin 19 March 2008 at 2:23 am #

    Roasted butternut squash is great to start with and then you made it even better by stuffing it with tasty stuffing! It looks really good.

  6. Nina's Kitchen (Nina Timm) 19 March 2008 at 4:37 am #

    Peter – Your lentil recipe haunted me last night, so I will not rest until I’ve tried it.

    Jessy – Thx for popping in. My husband went through my bookmarked list of blogs last night and absolutely loved your blog.

    nicisme – if this butternut recipe makes your mouth water, wait until you’ve taste my butternut soup recipe. Will post it later this year.

    taty – thx so much, I appreciate your visits and comments

    kevin – thx Kevin!

  7. Arfi Binsted 19 March 2008 at 8:28 am #

    Nina, I’ve never done butternut like that. They look like a dainty version. We don’t grow butternut but we do buttercup (the dark green skin with round shape of pumpkin). I am sure it tastes as good as it looks! Thanks so much for visiting me.

    Cheers,
    ab

  8. Rose&Thorn 19 March 2008 at 9:37 am #

    I love those baby butternuts, I use them all the time.

  9. Nina's Kitchen (Nina Timm) 19 March 2008 at 9:47 am #

    arfi binsted – my pleasure. I’m sure you can do the same recipe with a buttercup.

    Rose & thorn – thx for popping in. How was the anniversary?

  10. aforkfulofspaghetti 19 March 2008 at 2:28 pm #

    A big ‘yes, please!’ to both of those… 😉

  11. Nina's Kitchen (Nina Timm) 19 March 2008 at 2:44 pm #

    aforkfulofspaghetti – thx for popping in. By the way, do you know that your blog’s heading was the inspiration to a post on mine.
    http://lekkafood.blogspot.com/2008/02/busta-pasta

  12. Jules 19 March 2008 at 4:20 pm #

    I really like lentils and I love the sound of this lentil curry.

  13. kittie 19 March 2008 at 4:55 pm #

    Hi Nina!
    Great blog – just came here on a blog exploration, and will definitely be coming back again!
    Loving the lentils, and the mini-squashes are so cute!

  14. Nina's Kitchen (Nina Timm) 20 March 2008 at 4:42 am #

    jules – curry is always a favorite of my family too, but we do not like strong curry. Thx for visiting.

    kitty – thx for your visit. New visitors are always welcome in my home as well as on my site.

  15. Rose&Thorn 20 March 2008 at 7:35 am #

    Anniversary was great. Have a new Asian cook book, which I am desperate to try out! Going on holiday today, so it is going to have to wait.

  16. Nina's Kitchen (Nina Timm) 20 March 2008 at 8:12 am #

    Rose & thorn – enjoy your holiday. By the way I left a comment on your braised beef dish and I see you never got it. Well I thought it was a fantastic effort, well done.

  17. Pixie 20 March 2008 at 12:22 pm #

    I’m not sure we can get hold of pappadews (sp?) here but your stuffed butternut squash looks wonderful!

  18. Nina's Kitchen (Nina Timm) 20 March 2008 at 1:54 pm #

    pixie – follow the link on my page, maybe you can order online. I am busy setting up a website where you will be able to buy SA products online, cool hey?

  19. farida 25 March 2008 at 7:54 pm #

    Nina, what a great idea to stuff these buttermilk squash. I bought one several months ago (i hope it is still good) and it’s been sitting in my kitchen forever. I think I will cut it today and use your recipe to fill it up:) Great timing:) Thanks for posting. You have a great blog! I’ll be back checking for more yummies. BTW, thanks for visiting my blog, too!

  20. Nina's Kitchen (Nina Timm) 25 March 2008 at 8:16 pm #

    farida – thx for popping in, you’re welcome to come again anytime. These squashes are so filling that you really can get away no meat.


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