1 large butternut
1 cup cooked long grain rice
1 cup cooked black lentils
1 green onion, chopped
1 tsp curry powder
2-3 beef sausages, sliced
1/4 tsp salt
1/3 cup chopped coriander (optional)
- Cut the butternut in half lengthwise; discard the seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in a baking dish; add 2cm of hot water. Bake, uncovered, at 200°C for 30 minutes.
- Drain the water from the pan. When the butternut halves are cool enough to handle, scoop out most of the pulp, leaving about a shell that’s about 1-cm thick.
- In a pan fry the onions, and when fragrant and soft add the curry powder. Stir in the cooked rice, sausages slices, lentils and butternut pulp. Season with salt and pepper.
- Spoon the mixture into the butternut shells. Dot with butter. Bake for 15-20 minutes or until the butternut is tender.