Butternut stuffed with beans and sage

This delicious easy meal comes from Shared Kitchen, the blog of kiwi chef, Julie Buiso.

1 butternut pumpkin
1 Tbsp extra virgin olive oil
1 small onion, peeled and finely chopped
1 large clove garlic, peeled and crushed
1 small hot red chilli, finely chopped, or ¼ tsp chilli flakes
400g cannellini beans – own cooked or a can drained
Small handful fresh sage leaves
Salt to taste
1 cup grated cheese
2 Tbsp seeds or breadcrumbs – fresh or use crispy bought ones. I love Bobs corn and seed crumbs.

Cut butternut in half lengthwise and scoop out seeds. Rub cut surface with oil and lay oiled side down in a baking dish.

Bake in an oven preheated to 180°C for about 25 minutes, or until just tender when pierced with a skewer. Remove pumpkin from oven and carefully turn the pieces over. Sprinkle generously with sea salt.

Put onion in a small saucepan with 1 tablespoon of oil. Cover pan with a lid and cook gently until tender. Remove lid and cook until golden. Add garlic, chilli and sage leaves and cook for a minute. Add beans and season with a little salt. Gently toss together.

Pile beans into pumpkin halves. Dont be too tidy, the bits that spill out go nice and crisp.

Sprinkle with cheese then breadcrumbs and bake for 12-15 minutes until golden and crisp on top. Serve hot with a generous side of dressed leafy greens.

You really gotta try this – it’s so good.