| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 562 |
| Fat | 19g |
| Saturates | 7g |
| Protein | 17g |
| Carbs | 91g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Chop the butternuts in half lengthways and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place the butternut halves cut-side down on the baking tray and roast for approx. 25-30 minutes until tender.
Meanwhile, rinse the bulgur wheat under cold water. In a medium saucepan, bring the vegetable stock to a boil. Add the bulgur wheat, cover and reduce the heat to low. Simmer for approx. 10-15 minutes, or until the bulgur wheat is tender and cooked through.
Once the butternuts are cooked, remove them from the oven and carefully flip them cut-side up. Using a spoon, scoop out the centres of the butternut, leaving a 2cm border around the edge. Add the cooked butternut to a bowl with the bulgur wheat and 1 tablespoon of the dukkah spice mix. Stir to combine before stuffing the centres of the butternuts with the filling. Crumble the feta over the top and finish with the remaining dukkah.
Return the stuffed butternut to the oven for a further 10 minutes to warm through.
Once ready, scatter over fresh parsley and serve.
