Roasted Butternuts Stuffed with Asian-style Beef and Caramelised Onion

Wondering what to do with the large veg combo you got from Food Lover’s Market? This recipe is a perfect weeknight favourite. Try these roasted butternuts stuffed with delicious soy & hoisin beef and caramelized onions…and some cheese to top it all off!




  • Beef
  • Latest>Valentines Meals

Cooking Methods

  • Cooking
  • Pan-Fry



Prep Time

15 minutes

Cooking Time

50 minutes


For the Roasted Butternut:

  • 2 small butternuts, halved and pips removed
  • 30ml (2 Tbsp) olive oil
  • Salt and black pepper, to taste

For the Asian-style Beef:

  • 500g Food Lover’s Market Ground Beef or Lean Beef Mince
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1cm ginger, peeled and grated
  • 30ml (2 Tbsp) Hoisin sauce
  • 30ml (2 Tbsp) oyster sauce
  • 60ml (1/4 cup) red wine
  • 60ml (1/4 cup) soy sauce
  • 10ml (2 tsp) brown sugar
  • 5ml (1 tsp) sesame oil
  • Salt and black pepper, to taste

For the Caramelised Onion:

  • 2 onions, sliced
  • 15ml (1 Tbsp) butter
  • 10ml (2 tsp) brown sugar
  • Salt and pepper, to taste

To Finish:

  • 2 spring onions, chopped
  • 1 red chilli, chopped
  • 125ml (1/2 cup) cheddar cheese, grated


For the Roasted Butternut:

  1. Pre-heat the oven to 180°C.
  2. Place the butternut halves on a baking tray, drizzle with olive oil and season with salt and black pepper. Roast for about 30 minutes or until cooked.
  3. Set aside until needed.
  4. For the Asian-style Beef:

    1. Heat a large pot or frying pan and brown the beef for a minute or two. Add the garlic, onion and ginger and fry for another minute, stirring.
    2. Now add the rest of the ingredients, except the sesame oil.
    3. Cook on a low heat for about 15-20 minutes or until reduced and sticky.
    4. For the Caramelised Onion:

      1. Heat a frying pan with the butter on a low heat, cook the onions for about 10-15 minutes, then add the sugar and cook for another 5 minutes or until soft and golden. Season with salt, to taste.
      2. To Finish:

        1. Scoop some of the butternut flesh out (perfect to use in a salad) and fill the butternut halves with the meat mixture. Top with caramelised onion and cheese.
        2. Bake in the oven for 10 minutes or until heated and the cheese has melted.
        3. Garnish with spring onions and chilli.

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