In a world where convenience often trumps nutrition, Mince, Beans, and Corn Stuffed Butternut stands as a shining example of how a meal can be both comforting and wholesome.

Chef’s note: While the classic recipe calls for minced meat, beans, and corn, adventurous cooks can customise it to their liking. Vegetarian versions can replace the meat with plant-based protein sources, while additional vegetables, cheeses, or even a sprinkle of nuts can be incorporated for extra layers of taste and texture.

Recipe compliments of Harvestime.

Prep Time: 5 minutes | Cooking Time: 60 minutes | Serves: 4

Ingredients

• 250 grams Harvestime Corn
• 250 grams Harvestime Peas
• 600 grams lean beef mince
• 2 Whole butternuts halved lengthwise, seeds removed, create a cavity to fill in the mince and veg filling
• 1 onion diced
• 1 tablespoon ginger and garlic paste
• 2 tablespoons tomato paste
• 2 teaspoons mixed herbs
• 1 teaspoon chilli powder
• 2 teaspoons paprika
• 1 stock cube
• ¾ cup water
• 1 can beans of choice
• 1 cup grated cheese
• Salt and pepper

Method

1. Preheat oven to 200 Degrees Celsius.
2. Place the butternut on a large tray, drizzle a little oil and season – bake for 45 minutes, the butternut should be tender.
3. Heat a large pan on medium heat and fry the onions until translucent 6 – 8 minutes.
4. Add the garlic and ginger and fry for a minute before adding the mince.
5. Season the mince and fry until water has evaporated.
6. Add the mixed herbs and spices, as well as the tomato paste mix well.
7. Add the stock cube and water and allow to cook for 10 minutes.
8. After 15 minutes add the corn, peas, and beans.
9. Adjust seasoning.
10. Cook for a further 5 minutes and remove from the heat.
11. Remove the butternut from the oven and fill them with the mince filling.
12. Top with grated cheese and place bake into the oven for 10 minutes.
13. Serve immediately.