Filled Butternut Roast

Ingredients:

1 Butternut,

1 Halved Aubergine,

1 Halved baby marrow,

2 tbsp Olive oil,

1 Chopped red onion,

1 Chopped clove of garlic,

¼ cup Sultanas,

50g Raw and chopped almonds,

3 tbsp Pumpkin seeds,

45ml Sherry or vegetable stock,

½ cup Cooked couscous,

Handful chopped fresh parsley,

60ml Lemon juice,

Zest of 1 Lemon,

Fresh herbs

Herb butter

Method:

For the Vegetables:

1. Halve the butternut, remove the seeds and score the flesh.
2. Steam for 5-10 minutes.
3. Steam the aubergine and baby marrow for 3-5 minutes until tender.
4. Scoop out a little bit of flesh from each vegetable to create a hollow and set aside.

For the Stuffing:

1. Heat the olive oil in a pan and sauté the red onion until soft.
2. Add the garlic, fry until fragrant.
3. Stir in the sultanas, almonds and pumpkin seeds and fry for another minute.
4. Add the sherry or vegetable stock, allow to reduce for a minute and remove from heat.
5. Add the mixture to the couscous and stir it through with the parsley, lemon juice and zest. Season well.

To Assemble:
1. Preheat the oven to 180°C. Fill each vegetable shell with stuffing.
2. Place the aubergine inside the hollow of one-half of the butternut. Then place the baby marrow inside the hollow of the aubergine.
3. Sandwich the other butternut half on top and secure it with butcher’s string. Drizzle with olive oil.
4. Place the butternut on a baking tray and bake for 45-50 minutes until cooked through.
5. Slice and serve with fresh herbs and herb butter.