Double the yum! You won’t be able to get enough of the veggies once you try these chakalaka rice stuffed butternuts. Are you even ready?
SERVES 4 // COOKING TIME 50 min
2 butternuts, halved and seeded
1 tbsp olive oil
1 tbsp brown sugar
Salt and black pepper
3 tbsp vegetable oil
2 onions, peeled and chopped
2 red or yellow peppers, diced
2 chillies, chopped
2 garlic cloves, peeled and crushed
2 tsp curry powder
3 tomatoes, chopped
1 cup rice, cooked
1. Preheat oven to 180°C.
2. Place the butternut halves on a baking tray and sprinkle with thyme, olive oil, sugar and 1 tsp each salt and pepper. Roast for 30–40 minutes, until soft.
3. Heat the vegetable oil and fry onions, peppers, chillies, garlic and curry powder, stirring often, until the onions and peppers are soft, about 5 minutes.
4. Add the tomatoes and bring to the boil. Reduce the heat to medium-low and simmer for 5 minutes. Season to taste.
5. Combine the chakalaka with the rice. Spoon the mixture into the roast butternuts.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli