2 large butternuts, skin on, halved lengthways
300gm baby spinach, chopped
100gm fat reduced feta cheese
2 Tblsp pumpkin seeds
4 naan breads
Mixed salad leaves and basil to garnish
Method
Scrape the seeds out of the butternut.
Score the flesh to within 1cm of the skin.
Boil the butternut for 15 minutes until tender.
Remove the butternut from the saucepan.
Toss the spinach into the pan and allow it to wilt while you:
Carefully scoop the flesh out of the butternut skins leaving a 1cm thick shell.
Place the flesh in a bowl.
Drain the spinach well and add to the bowl.
Crumble in the feta.
Gently mix everything together.
Heat the grill to 250ºC.
Place the butternut shells onto a grill tray.
Pile the butternut/spinach/feta mixture back into the shells.
Scatter with pumpkin seeds.
Grill for 8 – 10 minutes to brown.
Garnish with sprigs of fresh basil.
Serve with the warmed naan breads and mixed salad leaves.
