Baked Butternut with Feta & Mint
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Baked Butternut with Feta & Mint
Recipe by Anjali Pathak
Dietaries – None specified
Serves – 4
Prep Time – 10 mins
Cook Time – 60 mins
Ingredients
2 butternut pumpkin, cut in half lengthways and seeds removed
4 tbsp Patak’s Butter Chicken Paste
50 g spinach, roughly chopped
50 g feta cheese
2 tbsp fresh mint leaves, finely chopped
6 sundried tomatoes, roughly chopped
2 tbsp Patak’s Mango Chutney
zest of 1 lemon
salad, to serve
Method
Preheat the oven to 200 degrees (C).
Rub Patak’s butter chicken paste all over the pumpkin, especially on the flesh side and bake in the oven for 45 minutes, or until you can put a knife through it easily.
In the meantime make the filling by mixing together the spinach, feta, mint and sundried tomatoes.
When the pumpkin is soft, take it out of the oven and scoop out nearly all the flesh. Toss with the spinach mix.
Rub the hollowed pumpkin with Patak’s mango chutney and put the filling back into the skins.
Sprinkle over the lemon zest and roast in the oven for another 10 minutes.
Serve with a delicious crisp salad.
