Stuffed Butternut with Beef Mince

Butternut is in season. So what better way than to nourish your body with a winter warming meal. Surprisingly this dish is super light and low carb. Paleo, Gluten and Dairy Friendly (minus the cheese sprinkle on top).

Stuffed Butternut with Beef Mince



Prep time




  • 500g premium beef mince

  • 3 garlic cloves, chopped finely

  • 1 onion diced

  • 1 1/2 Tbsp thyme

  • 1 1/2 Tbsp oregano

  • 2 Tbsp beef bone broth powder (our choice is Mitchells)

  • 1 can of tinned tomatoes

  • 1/3 cup red wine (optional)

  • 1-2 Tbsp extra virgin olive oil

  • 1 butternut, cut in half

  • 1/2 cup grated normal cheese or parmesan

  • Salt/pepper


  • Pre-heat oven to 180 degrees on fan-bake.
  • Slice the butternut in half and place on oven tray. Drizzle with olive oil and bake in oven for approximately 30 minutes or so (until the flesh is soft and cooked).
  • While the butternut is baking, prepare the mince. Heat a non-stick fry pan over medium heat with olive oil. Saute the onions and garlic for 4-5 minutes. Add in the mince and cook for another 5-7 minutes until brown.
    Add in the herbs, decent pinch of salt/ pepper, tinned tomatoes, beef broth powder, red wine and combine.
  • Turn heat to low and simmer for 30-40 minutes (the longer the better flavour).
  • Remove the butternut from the oven, scoop out the flesh and then pack full with the mince. Save the butternut and leftover mince for lunch the next day or serve on the side. Sprinkle cheese on top and put back in the oven for 5 minutes until cheese has melted.
  • Serve with some green leafy vegetables and a drizzle of olive oil.

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