1. 1 whole butternut halved and seedless.2. rice cooked.3. corn4. broccoli5. small red cherry tomatoes6. mozzarella cheese grated, and parmesan cheese.7. bacon bits.8. olive oil9. salt and pepper.
Gather all your ingredients. Preheat the oven and scoop out the seeds of the butternut. Oil it with olive oil, season with salt and pepper. Place on greased baking sheets and roast it in the oven for at least 40 minutes until cooked. Do this with the broccoli as well. Have your rice and bacon cooked.
Mix in a bowl the fillings of rice, cheese, corn, tomato and cooked broccoli and half of the bacon. Mix in a bowl the fillings of rice, cheese, corn, tomato and cooked broccoli and half of the bacon.
Then when the butternut is cooked, leave to cool a few minutes. Scooping out a little of the flesh and leaving a border of about an inch around the skin. Mix the butternut scooped out bits with the fillings and fill the inside of the butternut with them.
Placing the other half of the bacon bits on the top and sprinkling the parmesan cheese over. Arranging some tomato on top as well as the broccoli.
Place these stuffed butternuts in the oven and cook further for at least 15 minutes or until the cheese melts on top. Serve with a sprig or two of parsley.