½ cup Spekko India Gate Basmati Rice, soaked and rinsed
2 ½ cups vegetable stock
2 large butternut
4 Tbsp olive oi
Salt
1 onion, finely chopped
2 cloves garlic
½ tsp thyme, or 1 tsp fresh thyme leaves
400 g can chickpeas, drained and dried
50 g pecan nuts, toasted and roughly chopped
50 g cranberries
Lemon
Handful of fresh basil leaves

1. Preheat the oven to 190°C and set out a baking tray.

2. Combine the rice and stock in a pot and bring to the boil. Cook for 5 minutes until cooked, then drain.

3. Wash the butternuts well. Slice them in half lengthways and scoop out the seeds. Score the inside flesh of the butternut in a criss-cross diamond pattern, going about half-way deep into the butternut. Brush with 2 tablespoons of olive oil and a pinch of salt.

4. Set out on the baking tray and roast for 45 minutes to one hour, until cooked. 

5. While the butternuts are cooking, start with the filling: Heat the remaining 2 tablespoons of olive oil in a pan over a medium heat. Add the onion and sauté for 7 minutes. Add the garlic and thyme and sauté for a further 3 minutes. 

6. Add the chickpeas, cooked rice, pecan nuts and cranberries. Sauté so they are well combined. 

7. When the butternuts are cooked, scoop out the inside flesh leaving about a 1 cm border. Roughly chop up the flesh and stir through the filling. 

8. Season the filling to taste with salt, pepper, lemon zest and lemon juice.

9. Stuff the butternuts with the filling, garnish with fresh basil leaves and serve.

Rice alternative - Spekko Saman Brown Rice or Spekko Royal Umbrella Jasmine Rice (cooking time may need to just accordingly)

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