Roasted butternuts are filled with a spicy mince mixture and topped with a creamy tahini sauce and crunchy tart pomegranate seeds. It’s delicious. Really delicious.


But first, a few notes on the recipe


Stuffed Butternut with spicy mince, pomegranate and tahini sauce














Ideally you want to use small butternuts, like individual sized butternuts. They’re easier to cut and take quicker to cook and are easier to serve. That being said, you can use big butternuts but will need less (a half a butternut per serving instead of a full small butternut per person).


I cook my mince for a long time on a low heat. I do this so that it gets really nice and soft and the water helps make it a little saucy. I think it’s also a kosher meat thing which requires longer cooking times but if you usually cook mince for shorter you can leave the water and slow simmer and cook it as you would normally.


If you can’t find pomegranates you can leave them out, but they do go so well with this, so try make these stuffed butternuts when they’re readily available.


Stuffed Butternut with spicy mince, pomegranate and tahini sauce

These stuffed butternuts are sweet, spicy, tangy and creamy. Easy to make they make a beautiful dish and are dairy free, gluten free and nut free.
Course: Mains
Dietary: Dairy Free, Gluten Free, Nut Free, Wheat Free
Servings: 4


  • 5 small butternuts
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 500g Ground Beef
  • 1 tbsp cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 1/2 C water / broth
  • 1/2 C fresh parsley
  • seeds from 1 pomegranate

Tahini Sauce

  • 1/4 C tahini paste
  • 1/2 lemon juiced
  • 1/2 tsp apple cider vinegar
  • 1 tbsp water or more to thin out as needed
  • Salt to taste


  • Preheat the oven to 200C
  • Wash the butternuts well and slice them in half lengthways. Remove the seeds from the middle. If you want to mimic the pattern I’ve done, use a sharp knife and score the top part of the butternut in a criss-cross pattern.
  • Brush the flesh of the butternuts with olive oil and season with salt and pepper. Bake flesh side up for 30-40 minutes until the butternuts are fork tender and starting to brown around the edges.
  • While the butternut is roasting you can start making the meat.
  • In a large frying pan heat the olive oil. Add the onions and sauté for 5 minutes until golden and soft. Add the garlic and sauté for an additional 2 minutes.
  • Add in the ground beef and brown it. Add in the spices and mix well. Once the meat is completely browned (8-10 minutes) add in your broth or water. Cook on a low heat for 40-50 minutes until the water has completely absorbed and the meat is soft.
  • Adjust the seasoning to taste. Remove from heat and stir in the parsley.
  • Make the Tahini sauce by adding all ingredients to a blender and blending until smooth. Add in more water if needed to thin it out. Set aside
  • To assemble, place butternut halves on plates (2 halves per person if they’re small and 1 half if they’re large). Fill the middle (where you removed the seeds) with mince. Drizzle with tahini sauce and top with pomegranates.


Stuffed Butternut with spicy mince, pomegranate and tahini sauce


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