• Preheat oven to 180°C
• Place whole butternut into a large pot of boiling water for about 16 minutes to allow the flesh of the butternut to partially cook
• Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity – do not discard the butternut flesh, reserve it for the filling
• Place the butternut halves into an oven proof baking tray, cavity side up
• Heat oil in a frying pan and sauté the onion and red pepper until soft
• Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Garlic & Herb Potato Bake
• Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese
• Spoon the stuffing mixture firmly into the cavities of the butternut then bake in a preheated oven for 25 minutes until golden brown
• To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh – if the knife slides through easily with little force then the butternut is cooked
• Sprinkle with chopped chives and serve

raeesak@nmgroup.co.za