Italian Stuffed Butternuts

Roasted Butternuts, stuffed with the diced pumpkin, courgettes & capsicum in a tasty tomato sauce, mozzarella & a Parmesan crust.

2 medium sized butternut pumpkins
1/4 cup medium (or light) olive oil
1/8 teaspoon cracked black pepper
1 small or medium sized red capsicum
1/2 medium sized onion (or 1 very small)
1 medium sized fresh garlic clove (or 2 small)
1 small red chilli pepper (or 1/2 if you want it milder)
2 courgettes (zucchinis)
1 x 400 gram tin diced tomatoes
1 tablespoon brown sugar
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 cup grated mozzarella
grated Parmesan
handful of fresh basil leaves or 1 teaspoon of basil pesto

View the full recipe at Tania’s Kitchen →