Delicious Stuffed Butternut


Here’s to hoping that the sweet couple in the supermarket who asked me what I’ll be making with organic ground lamb find this recipe – this one’s for you – and everyone else who wants to try a South African style Paleo-perfect dinner:


1 organic butternut
1 pound organic minced ground lamb
1 tablespoon coconut oil
1/2 cup fresh diced tomato
1/4 cup Sundried tomato cut into thin slithers
1 tablespoon fresh chopped basil
2 garlic cloves chopped finely
1 fresh jalapeño chopped finely (if you like it hot!)


In a large pot, bring water to the boil.
Cut the butternut in half (long ways down the middle), remove the pips and place both halves in the boiling water. Cook for about 15 minutes or until tender.

In a large pan, heat the garlic and tomatoes in the coconut oil for about a minute, stirring occasionally. Add the minced ground lamb and cook until brown, stirring often.

Remove the butternut halves when cooked and place on two plates, open side up.

Sprinkle the basil and jalapeños on the cooked lamb. Stir and let simmer for another minute.

Scoop the flavorful lamb mix onto the butternut halves and enjoy.

Tip: A nice glass of Cabernet Sauvignon pairs well with this healthy dish!

Happy Eating,

Camilla Carboni



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