Weber Stuffed Sundried Tomato, Olive and Feta Baked Butternut

Stuffed Sundried Tomato, Olive and Feta Baked Butternut - Kate Martens (p)

Jackie Cameron
Baked butternut stuffed with sundried tomatoes, olive and feta is very old school but still wonderfully delicious. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.
— Jackie Cameron

Stuffed Sundried Tomato, Olive and Feta Baked Butternut 


  • 2 (1.5kg) Butternut
  • 50gr Sundried Tomatoes
  • 30gr Capers
  • 2slices White Bread, broken into small pieces
  • 33gr Olive, de-pitted
  • 50gr Onions, chopped
  • 2 Whole Eggs, lightly whisked
  • 135gr Butternut Puree
  • 120gr Feta
  • ORYX Salt
  • Black Pepper
  • 12gr Cornflakes
  • 50gr Salted Butter


  1. Slice the butternut and half. Remove the inside seeds. Place this butternut into a pot with water and bring to the boil, cook for about 30-45 minutes until the butternut is tender.
  2. Remove some butternut puree from the butternut when cooked, set aside (this will be used in the stuffing), to make almost a channel for as much stuffing to sit within the butternut.
  3. Mix up the tomatoes, capers, bread, olives, onions, eggs, butternut puree and feta all together. Season well. Place this into the "channel".
  4. Top with the cornflakes and blobs of butter.
  5. Place onto a tray, cover with tin-foil and roast in the Weber, for about 45 minutes, turning your tray around halfway.
  6. Remove the foil, and roast for a further 15 minutes to get golden and crispy on top.