Perfectly roasted butternut squash topped with slow cooked rich and aromatic Moroccan ostrich ragu, served with a healthy tabbouleh salad and sprinklings of sunflower seeds. SO simple yet SO good.
Moroccan Ostrich Ragu Butternut Boats
Moroccan Ostrich Ragu Butternut Boats
with middle-eastern tabbouleh & toasted seeds
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Stock
- Bulgur Wheat
- Butternut
- Butternuts
- Cucumber
- Free-range Ostrich Mince
- Fresh Parsley
- NOMU Moroccan Rub
- Onion
- Onions
- Ostrich
- Sunflower Seeds
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
DREAM BOATS
Preheat the oven to 200°C. Brush the butternut halves with oil and season. Place, cut-side down, on a roasting tray. Roast for 30-35 minutes until the flesh is soft and cooked through. Once cooked, to make room for the ostrich filling, scoop about 1cm of flesh from the seed compartment and reserve.
FLUFFY BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
CRUNCHY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGU FOR YOU
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir through the Moroccan rub, tomato paste and some of the reserved butternut flesh. Fry for 1-2 minutes then reduce the heat to low. Add the beef stock and 125ml of water. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from sticking. If too thick, loosen with a little water.
TASTY TABBOULEH
Add the halved baby tomatoes, diced cucumber and the cooked bulgur wheat to a salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
A SOUL WARMING FEAST
Plate up the golden butternut boats and spoon the ostrich ragu mixture into the hollow. Sprinkle over the remaining chopped parsley and toasted sunflower seeds. Serve with the tabbouleh salad on the side. Hearty and warming!
Butternut - 1
Bulgur Wheat - 75ml
Sunflower Seeds - 5g
Onion - 1
Free-range Ostrich Mince - 150g
NOMU Moroccan Rub - 10ml
Tomato Paste - 5ml
Beef Stock - 5ml
Baby Tomatoes - 80g
Cucumber - 50g
Fresh Parsley - 3g
DREAM BOATS
Preheat the oven to 200°C. Brush the butternut halves with oil and season. Place, cut-side down, on a roasting tray. Roast for 30-35 minutes until the flesh is soft and cooked through. Once cooked, to make room for the ostrich filling, scoop about 1cm of flesh from the seed compartment and reserve.
FLUFFY BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
CRUNCHY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGU FOR YOU
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir through the Moroccan rub, tomato paste and some of the reserved butternut flesh. Fry for 1-2 minutes then reduce the heat to low. Add the beef stock and 250ml of water. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from sticking. If too thick, loosen with a little water.
TASTY TABBOULEH
Add the halved baby tomatoes, diced cucumber and the cooked bulgur wheat to a salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
A SOUL WARMING FEAST
Plate up the golden butternut boats and spoon the ostrich ragu mixture into the hollows dividing evenly. Sprinkle over the remaining chopped parsley and toasted sunflower seeds. Serve with the tabbouleh salad on the side. Hearty and warming!
Butternut - 1
Bulgur Wheat - 150ml
Sunflower Seeds - 10g
Onion - 1
Free-range Ostrich Mince - 300g
NOMU Moroccan Rub - 20ml
Tomato Paste - 10ml
Beef Stock - 10ml
Baby Tomatoes - 160g
Cucumber - 100g
Fresh Parsley - 5g
DREAM BOATS
Preheat the oven to 200°C. Brush the butternut halves with oil and season. Place, cut-side down, on a roasting tray. Roast for 35-40 minutes until the flesh is soft and cooked through. Once cooked, to make room for the ostrich filling, scoop about 1cm of flesh from the seed compartment and reserve.
FLUFFY BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
CRUNCHY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGU FOR YOU
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir through the Moroccan rub, tomato paste and some of the reserved butternut flesh. Fry for 1-2 minutes then reduce the heat to low. Add the beef stock and 375ml of water. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from sticking. If too thick, loosen with a little water.
TASTY TABBOULEH
Add the halved baby tomatoes, diced cucumber and the cooked bulgur wheat to a salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
A SOUL WARMING FEAST
Plate up the golden butternut boats and spoon the ostrich ragu mixture into the hollows dividing evenly. Sprinkle over the remaining chopped parsley and toasted sunflower seeds. Serve with the tabbouleh salad on the side. Hearty and warming!
Butternuts - 2
Bulgur Wheat - 225ml
Sunflower Seeds - 15g
Onions - 2
Free-range Ostrich Mince - 450g
NOMU Moroccan Rub - 30ml
Tomato Paste - 15ml
Beef Stock - 15ml
Baby Tomatoes - 240g
Cucumber - 150g
Fresh Parsley - 8g
DREAM BOATS
Preheat the oven to 200°C. Brush the butternut halves with oil and season. Place, cut-side down, on a roasting tray. Roast for 35-40 minutes until the flesh is soft and cooked through. Once cooked, to make room for the ostrich filling, scoop about 1cm of flesh from the seed compartment and reserve.
FLUFFY BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
CRUNCHY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGU FOR YOU
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir through the Moroccan rub, tomato paste and some of the reserved butternut flesh. Fry for 1-2 minutes then reduce the heat to low. Add the beef stock and 500ml of water. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from sticking. If too thick, loosen with a little water.
TASTY TABBOULEH
Add the halved baby tomatoes, diced cucumber and the cooked bulgur wheat to a salad bowl. Toss together with ¾ of the chopped parsley, a pinch of salt, and a drizzle of olive oil.
A SOUL WARMING FEAST
Plate up the golden butternut boats and spoon the ostrich ragu mixture into the hollows dividing evenly. Sprinkle over the remaining chopped parsley and toasted sunflower seeds. Serve with the tabbouleh salad on the side. Hearty and warming!
Butternuts - 2
Bulgur Wheat - 300ml
Sunflower Seeds - 20g
Onions - 2
Free-range Ostrich Mince - 600g
NOMU Moroccan Rub - 40ml
Tomato Paste - 20ml
Beef Stock - 20ml
Baby Tomatoes - 320g
Cucumber - 200g
Fresh Parsley - 10g
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