Mediterranean stuffed butternut is the perfect feast for iffy in-between weather! It’s comforting enough for a satisfying dinner on a chilly night, but still light enough for a balmy supper.

mediterranean stuffed butternut

Although its vegetarian, you won’t miss meat. Lentils coated in a savoury herbed tomato sauce make it deliciously lip-smacking, while parmesan and feta add extra umami. If you’re a serious carnivore, swap the lentils for mince, but I recommend giving the original a go first!

The best thing about this dish is that the rewards far outweigh the effort, which isn’t normally the case in life! It’s super easy to prepare and just so darn yummy too.

Serve your Mediterranean stuffed butternut as a main for two people, or as a side for four.

Serves 2 – 4

How to make Mediterranean stuffed butternut


1 small butternut
1 onion chopped
2 – 4 cloves garlic chopped
1 can chopped tomatoes
1 tsp sugar
1 tsp mixed herbs
1 tsp oregano
1 tsp paprika
1 can lentils drained
10 black olives pitted
Handful baby spinach
Handful grated parmesan
1 disc feta
Torn fresh basil to serve


1. Preheat oven to 180 degrees Celsius.

2. Wrap butternut in foil and bake for 45 minutes or until cooked.

3. In the meantime, saute onions until tender, then add garlic and fry for a further 2 minutes.

4. Add canned tomatoes, and sugar, turn heat to med-high and cook for a minute.

5. Add mixed herbs, oregano, and paprika and stir through.

6. Reduce sauce to desired consistency, and then add lentils and olives to warm through.

7. NOTE: You may have to add a touch of water at some point.

8. Season with salt and pepper, and then add spinach and cook until just wilted. Set aside.

9. Cut cooked butternut in half, and scoop out seeds.

10. Turn oven to grill.

11. Scoop some flesh from the solid side of the butternut into the hollow side to make space for filling.

12. Fill butternut halves with lentils, sprinkle with parmesan, and place back into oven for 3 – 5 minutes until parmesan is melted.

13. Sprinkle butternut halves with feta and basil to serve.

Written by natasha

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